Matt's Sausage and Spinach Quiche

Thanks for being patient with me! I know I owe you all at least a couple of posts, but I spent this weekend in Chicago visiting my sister (yes, the one I helped move from NYC in August) who should be delivering our family's newest addition very, very soon! It was a great visit and we're all very excited, but it didn't leave much time for blogging.

To make up for my negligence, I have a really great recipe for you today- one that's very special because it's one of Matt's signature dishes. I'm fortunate to have a husband who not only knows his way around a kitchen, but actually enjoys cooking, and though I make the majority of meals in our house, I really look forward to the ones made by Matt. For one thing, he rarely cuts back on the tasty things (like cheese, butter, or sugar) in an attempt to health-ify recipes like I do - and the results are always mouthwatering. This quiche is no exception.

We sometimes change up the flavoring and ingredients a little (substitute bacon for sausage, add some peppers or mushrooms - that kind of thing), but the basic recipe is always the same. Also, we typically use a pre-made crust in the interest of saving time on weeknights, but you could easily make your own. I'd recommend blind baking for a few minutes beforehand to prevent sogginess!

Sausage and Spinach Quiche

1 9-inch pastry shell, unbaked

1 cup shredded Cheddar or mozzarella cheese (a mix works great!)

1 cup crumbled pork or turkey sausage, cooked

1 package (10 oz) frozen chopped spinach, thawed and drained

1/2 medium onion, finely chopped

2 large eggs

3/4 cup milk

2/3 cup mayonnaise

1/4 teaspoon salt

pepper and seasonings, to taste

Pre-heat oven to 350°F (you can pop your unbaked crust into the oven for 10-15 minutes at this point, if you wish - I recommend it!). Sprinkle 1/4 cup cheese into the cooled pastry shell. Set aside.

In a small bowl, combine sausage, onion and cheese and spoon sausage mixture into the pastry shell. Beat eggs, milk, mayonnaise, salt, pepper and desired seasonings in another bowl. Pour over the filled pastry crust. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Cool at least 20 minutes before serving. Serve warm or cold.

This recipe is linked at:

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