Spinach, Sausage and Roasted Red Pepper Quiche

Spinach, Sausage and Roasted Red Pepper Quiche ~ A thick and silky-rich quiche that’s filled with sausage, roasted red peppers and wilted spinach. A perfect breakfast or brunch recipe that can be prepared 2 days ahead. 

Spinach and Sausage, Red Pepper Quiche

If you are a regular around here, you know I’m very into quiche. I grew up eating a lot of it. Today as an adult, my kids are doing the same, sans the spongy texture of my mom’s quiche.

Sorry mom!

In all fairness to her, most quiche I’ve had fall in that spongy camp. 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.

Spinach and Sausage Quiche

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 possible for this dish to be made up to two days in advance. Which makes it a perfect dish for Christmas morning —just say’n!

This recipe was tested with the completed quiche being kept in the refrigerator for 2 days prior to reheating in the oven without compromise to flavor or texture.

Spinach and Sausage, Red Pepper Quiche

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.

Spinach and Sausage Quiche

Yield: Serves 6 - 8

Spinach, Sausage and Roasted Red Pepper Quiche

Spinach and Sausage, Red Pepper Quiche

Ingredients

  • 1 sheet ready-made puff pastry
  • 2 tablespoons oil
  • 12 oz. spinach
  • 1 lb. mild sausage
  • 6 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1 1/2 cups (6 oz.) grated Fontina cheese
  • 1/2 cup (8 oz.) roasted red pepper, diced
  • 1/2 cup (2 oz.) grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon fresh black pepper

Instructions

Preparation: Bring puff pastry to room temperature as directed on 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 parchment on top of puff pastry and fill with to the edge 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. Cover with 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 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 remaining ingredients 7 ingredients, whisk to combined. Stir in spinach, sausage and red bell pepper, making sure to set aside a small handful of each to sprinkle on top. 

Pour mixture onto baked puffed pastry. Sprinkle reserved spinach, sausage and red bell pepper on top. 

Transfer pan to the oven and bake for 45 to 50 minutes or until center only 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 temperature. Once oven is heated, place quiche in the center. Set a timer for 40-45 minutes. If crust starts to brown, tent with foil.

Notes

Can I swap out the puff pastry for ready-made pie crust?

Yes, that will work, as would phyllo dough.

Can I use different cheese?

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.

 

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