There are so many wonderful dishes that we love to make for Sunday brunch. I mean my favorite, until today, is Sausage Gravy and Biscuits My new favorite is this easy Spinach, Sausage, Mushroom, Cheese Quiche. This recipe has fabulous yummy flavors. One of the highlights comes from the sautéed mushrooms with some added Sherry. The flavor from the sherry just adds that extra "something" to the quiche. This is the perfect Sunday Brunch dish.
Sunday brunch is the perfect opportunity to indulge in a variety of delicious dishes. While Sausage Gravy and Biscuits used to be my go-to favorite, I recently decided there's a new dish I also love - Spinach, Sausage, Mushroom, and Cheese Quiche. This recipe is incredibly flavorful, thanks to the addition of the sautéed mushrooms and Sherry. The Sherry enhances the taste of the quiche, making it a standout dish. It's the perfect addition to any Sunday Brunch.
Sunday Brunch
Spinach, Sausage, Mushroom, Cheese Quiche
Quiche is now a staple for any brunch in our household. This Spinach, Sausage, Mushroom, and Cheese Quiche is the perfect addition to our menu. Don't be afraid to make a quiche, as they are really simple, especially if you buy the pie crust. We use deep-dish pie crusts that are frozen, and no one can tell the difference. Bonus: it saves a ton of time! Just follow the directions on how to cook the crust. While the crust is baking, get the rest of the ingredients ready. The filling is delicious, and if you want, it could even make a great dinner. Breakfast for Dinner is alwasy fun! The leftovers are fantastic for a quick breakfast during the week.
Cooking the Filling
We used spicy sausage, but you could easily replace the spicy sausage with regular or even sweet Italian sausage or just leave out the sausage for a vegetarian quiche. All would be delicious. We brown the sausage and add onions, mushrooms, garlic, baby spinach (or frozen spinach), kale, and Swiss cheese. All of these can easily be swapped out for your favorites. (For example, I love a quiche with Bacon and Cheddar Cheese. So yummy.) Or leave out the sausage if you want a vegetarian Quiche
Once the onions begin to soften, add the mushrooms and cook until they start to break down. Then, add the sherry, which will cook out the alcohol but enhance the flavor of the mushrooms. Next, add the baby spinach and kale and cook until wilted. Don't worry if the spinach and kale fill the pan, as they will shrink significantly during cooking. Alternatively, you can use frozen spinach and cook until soft. Finally, remove the mixture from heat and mix in the cooked sausage.
When the pie shell is ready. Place the spinach, sausage, and mushroom mixture into the pie shell. Sprinkle cheese over the top of the mixture. In a separate bowl, whisk together the eggs and milk, then pour the egg mixture over the spinach, sausage, and mushrooms. Bake until the filling is set, which should take about 40-55 minutes.
Extra Filling or Crustless Quiche
We often prepare a crustless quiche to reduce the calorie intake. However, for this particular recipe, we used a crust as we had an extra one in the freezer. Nevertheless, the crustless version is just as delicious and easier to make since you don't have to prepare the pie crust. All you need to do is make the filling, spread some Pam spray on the baking dish, and add the filling. Then, cook for 40 to 50 minutes.
The savings for going crustless is about 120 calories per serving. HUGE!!!! You could have two servings for that amount of savings Haha.
TIPS:
- Measure everything you put into this recipe (and all recipes)
- Make a small quiche that is a serving size. Cool and place in a microwave container. This will make an easy weekday breakfast.
Other Recipe ideas you might like are Salmon and Poached Eggs, Sausage Gravy and Biscuits, Chile Cheese Grits, Strawberry Sauce, Blueberry Sauce with Pancakes, Broccoli Quiche, Chile Rellenos Quiche, Italian Sausage Sandwich, Creamy Mushroom Sherry Chicken, and Homemade bagels.
Perfect Quiche with Spinach, Sausage, Mushroom & Cheese
A Few Things We Use
Ingredients
- 2 Deep Dish Pie Crust Optional
- 4 Ounces Sausage
- 1 Tablespoon Olive Oil
- 1 Small Onion - Chopped about ½ cup
- 1 Clove Garlic - Minced Sliced
- 5 Ounces Mushrooms Baby Bella or Shiitake
- 1 Tablespoon Sherry
- 4 Cups Fresh Spinach and/or kale or 2 Cups Frozen Spinach 5 Ounces
- 2 Cup Swiss Cheese or Cheddar Cheese
- 8 Eggs We use jumbo Eggs
- 1 ½ Cups Milk We use 1%
- 2 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Bake Pie Crust According to package directions. Preheat oven to 375 degrees
- Cook the Sausage.
- Add the chopped Onions and minced Garlic to Sausage. Sauté Onion and Garlic until the onion starts to soften
- Add Mushrooms. Cook mushrooms until they start to break down and get soft. Add the Sherry. Cook for one additional minute
- Add Spinach and Kale. Cook until the spinach cooks down. About 2 to 3 minutes. Or if using frozen spinach, cook until it is heated through.
- Add ½ of the Sausage Spinach/Mushroom mixture to each pie shell or to the baking dishes. If making this crustless, remember to spray the pan with cooking oil. We used Pam Butter spray
- Sprinkle the cheese on top of the sausage mixture
- Whisk the eggs and milk together and pour over the sausage mixture
- If crustless pour into baking dish
- Place in 375° preheated oven. Bake for 40 to 50 minutes. Bake until Golden Brown on top. The Crustless quiche will cook a little faster.
- Enjoy!!!!
Wendy says
Is it really 2 cups of milk? I tried that and had too much liquid for the pan!?!? Maybe 1/2 cup?
Amy says
Hi! Thank you so much for trying our recipe. It will have extra filling for a second quiche or crustless quiche. We do use jumbo eggs and that can also make a difference in the consistency of the filling. We're working on recipe testing now to update it so there will only be enough filling for one deep dish crust quiche. Thank you so much for your feedback.