Susy’s spinach sausage quiche

Piece of spinach sausage quiche


  • 1 1/2 cups flour
  • 1/4 tsp salt
  • 7 Tbsp butter
  • 1/3 cup ice water
  • one half medium onion, diced
  • “glug” olive oil
  • 1/3 cup fresh baby spinach, loosely cut
  • 1 Italian sausage link
  • 1/8 tsp black pepper
  • 8 large eggs
  • about 1/2 cup whole milk
  • 1 Tbsp flour

Cook temperature: 350 Fahrenheit

Cook time: about 50 minutes


Prepare pastry crust.

Add the flour (1 1/2 cups) and salt to a bowl and mix. Cut the chilled butter into small cubes. Use a pastry cutter to work in the butter until your dough resembles a fine meal. Finally, add and mix in the 1/3 cup water, little by little, as needed. The dough is ready to be chilled in the refrigerator as soon as it is moistened and comes together when pressed. The less working it, the better.


Prepare the filling.

Dice the half onion and begin to sautée it in your skillet or frying pan with a small amount of olive oil. Add the sausage, cubed small, and cook along with the onions. Add the pepper and allow to cook until the onions are wilted and clear and the sausage cooked.

In a bowl add your 8 eggs and wisk them. Add and mix in about half of the milk. Add about 1 Tbsp of flour to the other half of the milk and combine until all lumps are dissolved. (I like to do this by adding the flour and milk to a jar and shaking vigorously until combined.) Add the flour and milk mixture into the bowl of eggs and milk.


Assemble the quiche.

Roll out the dough and place into your tart or pie plate. Once the dough is evenly placed and shaped, add the sausage and onions and scatter the spinach leaves over. Pour the egg mixture into the tart plate and bake in the oven at 350 degrees Fahrenheit for about 50 minutes, or until the quiche is looking golden brown and the crust starting to take on color.


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