Christmas Morning Quiche
This sausage, mushroom and spinach quiche topped with cheese is the perfect make ahead breakfast for Christmas morning.
Equipment
- food processor
- Rolling Pin
- pie dish
- skillet
Ingredients
Pie Crust
- 1 ¼ cup flour
- ½ tsp salt
- ½ tsp sugar
- 1 stick butter cold and cubed
- 2 tbsp ice water plus more if needed
Quiche
- 1 lb sausage browned
- 4 cloves garlic minced
- 1 small onion diced
- 8 oz mushrooms chopped
- 2 cups fresh spinach chopped
- salt and pepper to taste
- 10 eggs
- ¼ cup milk
- 1 cup cheese shredded
- 1 pinch chives optional
Instructions
Pie Crust
- In a food processor, add flour, salt, sugar and butter.
- Pulse until the mixture resembles peas.
- Add 2 tablespoons of water. Pulse until it forms into a ball. You may need to add more water. If you accidentally add too much water, just sprinkle a little extra flour. It will still turn out fine.
- Wrap pie crust in plastic wrap and put it in the fridge until you’re ready to use it.
Quiche
- In a hot skillet, brown your sausage. Add salt and pepper.
- Once sausage is almost cooked, add in minced garlic.When sausage is fully cooked, use a slotted spoon and place cooked sausage in a bowl. Leave the grease to cook the veggies in. You may have to add in butter or oil if there isn’t enough grease.
- Add onion to the skillet and season with salt and pepper. Saute until almost fully cooked.
- Once the onion is almost done, add in the mushrooms. Season with salt and pepper. Saute until mushrooms have browned and are tender.
- Add in spinach. It will look like a lot but I promise, it will cook down very quickly. You may even want to add more!If you like spicy food, this is a great time to add in red pepper flakes.
- Add the sausage back into the skillet and combine. Leave on stove to stay warm but turn off the heat.Get your crust ready!
- Roll out pie crust until it’s round enough to cover your pie dish.
- Place your dough in a buttered pie dish and make it look presentable.
- Also if your kitchen is warm, put the pie crust back to the fridge. This will help keep the butter cold and make it nice and flakey.
- In a large bowl, add in eggs. Whisk eggs, milk, salt and pepper together until combined.
- Get the pie crust and add the meat mixture to it. You can either split this between 2 quiche depending on the size you’re making or really stuff the quiche.
- Once you have enough meat mixture in the pie crust, pour the egg mixture into the pie crust. I like to fill mine to the top.
- Top with shredded cheese and chives. I like to use parmesean, raw cheddar or mozzarella cheeses.
- Bake at 350 degrees until the cheese is golden brown and the eggs are fully done, about 30 minutes.
- Let is rest for about 5 minutes before cutting into it.
- If you’re making this ahead of time, cool completely, then cover with foil and refrigerate until next morning. Turn oven on to 350 degrees. Place quiche in the oven while it preheats so you don’t have to worry about the glass shattering. Bake until it’s warmed all the way through!
Egg Free Version
- Substitute the eggs and milk with 1 container of “Just Egg”. It does take the entire container but it’s definitely worth it for those with egg allergies.Top with cheese and chives.Bake at 350 degrees until done all the way through.