Preparing, cooking and serving a full breakfast everyday is what I really love about owning the Avenue Hotel Bed and Breakfast. It is fun testing and trying different recipes or cooking up old favorites. I generally follow a recipe the first time then make changes to add flavors I like. I found and adapted this recipe years ago.
I generally bake this Spinach sausage quiche crust-less. It is a hearty quiche with sausage and stuffing mix inside. I generally roast some potatoes and add a side of sausage
1- 9 inch pie shell, unbaked
1½ cups shredded Monterey Jack cheese
½ pound bulk sausage
1/2 cup onion, chopped
1 clove garlic, minced
1½ cups half and half or cream
½ box frozen spinach, thawed, drained, and chopped
½ cup herb stuffing mix
2 tablespoons grated Parmesan cheese
Preheat oven to 375°. Place pie shell on a cookie sheet. Cover the bottom of pie shell with Monterey Jack cheese. In a skillet cook the sausage, onion and garlic; drain. Add the spinach and stuffing mix. Spread spinach mixture over cheese in the pie crust. In a separate bowl, combine the eggs and half and half, whisking slightly to combine well. Pour over the spinach mixture. Bake for 35 minutes. Sprinkle with Parmesan cheese and paprika and bake for an additional 15 minutes. Remove from oven and let stand for at least 10 minutes before cutting and serving.
This is easily made crust-less. Combine all the ingredients together and pour into a pie dish that has been sprayed with non-stick cooking spray or individual ramekins.
Makes 6 servings.
Avenue Hotel Bed and Breakfast