Spinach Quiche a la Goldmoor
Recipe from Midwest Living

An easy-to-use frozen spinach souffle make this egg, cheese, and sausage pie extra good for breakfast or brunch. It's a favorite at the Goldmoor Inn in Illinois.


Spinach Quiche a la Goldmoor

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Servings: 6 servings
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Related Categories: Breakfast Quiche, Christmas Breakfast and Brunch, Low Carb, Mushrooms, Onions, Pork Sausage, Quiche, Spinach Quiche, Spinach Quiche
 
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Ingredients
  • 1/2  of a 15-ounce package
    rolled refrigerated unbaked piecrust (1 crust)
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  • 1  12-ounce package
    frozen spinach souffle, thawed
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  • 3/4  cup
    milk
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  • 3 
    eggs, lightly beaten
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  • 1/4  cup
    dairy sour cream
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  • 4  ounces
    bulk pork sausage
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  • 1  4-ounce can
    mushroom stems and pieces, drained
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  • 1/3  cup
    finely chopped onion
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  • 3/4  cup
    shredded Swiss cheese (3 ounces)
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  • 3/4  cup
    shredded mozzarella cheese (3 ounces)
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  •  
    Baby spinach leaves (optional)
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Directions
1.
For crust: Let piecrust stand at room temperature according to package directions. Line a 9-inch pie plate with the pastry. Crimp edge as desired. Line unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degree F.
2.
Meanwhile, in a large bowl, stir together the thawed souffle, milk, eggs, and sour cream; set aside. In a medium skillet, cook sausage, mushrooms and onion until meat is no longer pink; drain. Add sausage mixture to souffle mixture; stir in cheeses.
3.
Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 15 minutes before serving. Garnish each serving with spinach leaves, if you like. Makes 6 servings.
Nutrition information
Calories 415, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 206 mg, Sodium 826 mg, Carbohydrate 31 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 34%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
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