- 1 [short-crust pastry] unbaked quiche shell
- 2 tablespoons [30 g] butter
- 1 pound [454 g] Italian mild or strong sausage meat
- 1/3 cup [80 mL] finely minced green onion
- 1 garlic clove, minced
- 1 cup [250 mL] chopped frozen spinach, thawed and well drained
- 1/2 cup [125 mL] Italian-style breadcrumbs
- 1 1/2 cups [340 g] grated cheese
- 3 eggs
- 1 1/2 cups [375 mL] cream [15% m.s.g.]
- Salt and pepper, to taste
- Dry peas
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- Preheat oven to 400°F [200°C].
- Line a 10-inch [25-cm] quiche plate with pastry shell.
- Prick shell with a fork; fill shell with dry peas.
- Bake into preheated oven for 10 minutes; reserve.
- Do not turn-off the oven.
- Into a frypan, over medium heat, brown together sausage meat, minced green onion and garlic into hot butter for 8 to 10 minutes, stirring often using a wooden spoon.
- Away from heat, well mix in drained chopped spinach and breadcrumbs.
- Evenly spread grated cheese over the bottom of quiche shell; evenly sprinkle with sausage meat mixture.
- Reserve.
- Whip eggs into a clean bowl and mix in cream; salt and pepper.
- Pour into quiche shell.
- Bake into preheated oven, for 10 minutes.
- Lower oven temperature to 375°F [190°C].
- Bake quiche for 25 to 30 minutes more, until the blade of a knife comes out clean from its center.
- Leave to rest for 10 minutes before serving [quiche will be easier to cut].
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