I know what you are thinking. Pork? In a quiche? I know I know, but I have a lot of pork in the freezer I need to use up. I’ll totally admit, I am not the biggest fan of pork. Bacon and ham… Yes. But ground pork or pork chops… Not so much. Luckily the HH, The Girl and Monkey Boy don’t seem to mind it. And well, we have to eat something now don’t we. So a spinach and pork quiche it is.
If you have never made a quiche before, you need to make one. The thing I like best about quiche is you can make it ahead of time as well as serve it for breakfast or dinner.
Recipe: Spinach & Pork Quiche
Ingredients
1 Pie crust {pre-cooked}
8 Eggs + 1 for egg wash
5 cups Spinach
6 oz Ground Pork Sausage
1 cup Kraft Mexican Cheese
1 medium Potato {diced}
1 medium Onion {diced}
1 tablespoon Olive Oil
Salt & Pepper to taste
Instructions
Preheat oven to 350 degrees.
Fill your favorite pie plate with a prepared crust and crimp the edges.
Brush edges of pie crust with egg wash and bake 10 minutes.
In a large bowl whisk together 8 eggs and set aside.
To a skillet add olive oil, pork, potato and onion and cook until browned over medium heat. Remove from heat and place in a medium-sized bowl to cool slightly.
Saute spinach until wilted and let cool 2 minutes. Combine eggs, sausage mixture, cheese and spinach, salt and pepper.
Pour mixture into the prepared pie crust and bake for 45 minutes or until the eggs are set in the center.
Let cool for about 20 minutes and serve.
Debbie says
If using frozen spinach, about how many ounces of spinach should I use? I mean, when you say 8 C of spinach is that packed, lightly pressed down, or just dumped in?
Thanks so much!