Spinach, Sausage, and Roasted Red Pepper Quiche ~ A thick and silky-rich quiche filled with sausage, roasted red peppers, and wilted spinach.
The key and secret to a custard-smooth quiche: make it thick and bake it low and slow. Now you know why the quiche you see here is twice as thick and bakes twice as long.
In addition to that, bake it just until the center jiggles slightly. DO NOT bake until the whole thing is set. If you do, you’ve gone too far—think creme brûlée and its jiggly center.
The upside of also keeping it “loose” and jiggly makes it a perfect contender for a make-ahead dish. You can make this two days in advance and warm the day of, and it’ll be just as good!
This recipe was tested with the completed quiche being kept in the refrigerator for two days before reheating in the oven and resulted in zero compromises to taste and texture.
A few notes before you get started on this Spinach, Sausage and Roasted Red Pepper Quiche:
What about using something other than the puff pastry for the crust?
The crust can be swapped for any standard pie crust or phyllo dough.
Can I use different cheese(s)?
For sure, just keep the ratios intact.
Will any other greens work aside from spinach?
Kale, rainbow chard and collard greens would be suitable swaps.
Do I need a pie/crust shield to prevent it from burning while the filling is still cooking with the longer bake time in this recipe?
You may, you may not. Check half way through. If you notice the crust browning too quickly, create a foil crust shield. To do so, simply make strips of foil and place it over the crust. You may need to gently fold the foil shield over the crust’s edge to keep it from shifting around.
For more quiche recipes, check out these:
Spinach and Leek Quiche, Breakfast Quiche, and Easy Asparagus Quiche.
Preparation: Bring puff pastry to room temperature as directed on the box. Lightly flour a work surface and gently roll one sheet to 12-by-12 inch square. Carefully place puff pastry into pan, make sure to fold edges over the lip of the pan. This will prevent the puff pastry from shrinking. Poke a few holes onto the bottom. Place a sheet of parchment on top of the puff pastry and fill it with rice. This will prevent the bottom and sides, from puffing and expanding. Bake at 375 degrees F for 35 for 20 minutes. Remove from oven. Gently lift parchment containing rice out of the pan. Brush the crust with an egg wash. Return crust to oven and bake for another 7 minutes. Remove from oven once more. Pop any large bubbles, making sure not to pierce through the bottom of the puff pastry. Use the bottom of a cup and press puff pastry down to an even finish. Set aside to cool and make filling. To make the filing: Heat oven to 325 degrees F. In a large skillet heat 1 tablespoon olive olive until sizzling. Add two handfuls of spinach to pan. Stir until wilted. Repeat and continue until all the spinach is wilted. Set aside too cool. Once cooled, drain of any excess liquid. Using the same skillet add the sausage. Cook and stir until sausage is cooked through, about 5 to 7 minutes. Remove from heat and set aside too cool. In a large bowl whisk together 6 eggs. Add the cream and milk, whisk to combine. Add the Fontina cheese, parmesan, roasted red bell peppers kosher salt, garlic powder, onion powder, paprika and black pepper; whisk to combine. Stir in spinach and sausage, making sure to set aside a small handful of each to sprinkle on top. Pour mixture onto baked puffed pastry. Sprinkle reserved spinach and sausage on top. Transfer pan to the oven and bake for 45 to 50 minutes or until center sightly jiggles when pan is tapped. Remove from the oven and transfer to a wire rack to cool for 15 minutes before serving. **If you make this one night ahead. Cool completed quiche before covering top with a plastic wrap. To reheat: Heat oven to 250 degrees F. Remove completed quiche from refrigerator. Discard plastic wrap and let quiche stand at room temperature while oven is coming to temperature. Once oven is heated, place quiche in the center. Heat for 35 to 40 minutes. If crust starts to brown, tent with foil. Yes, that will work, as would phyllo dough. For sure, just keep the ratios intact. Kale, rainbow chard and collard greens would be suitable swaps. You may, you may not. Check half way through. If you notice the crust browning too quickly, create a foil crust shield. To do so, simply make strips of foil and place it over the crust. You may need to gently fold the foil shield over the crust’s edge to keep it from shifting around.Spinach, Sausage and Roasted Red Pepper Quiche
Ingredients
Instructions
Notes
Can I swap out the puff pastry for ready-made pie crust?
Can I use different cheese?
Will any other greens work aside from spinach?
Do I need a pie/crust shield to prevent it from burning while the filling is still cooking with the longer bake time in this recipe?
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