Sausage and Spinach Quiche

Whether you’re planning an intimate breakfast or a large family brunch for Mother’s Day, the tasty Jimmy Dean...
Contributor

Whether you’re planning an intimate breakfast or a large family brunch for Mother’s Day, the tasty Jimmy Dean Pork Sausage and Spinach Quiche is sure to be a hit. With minimal prep and cook time, you’ll be able to spend more time celebrating with loved ones. 

Ingredients

Directions

Prep Time: 20 minutes 
Cook Time: 15 minutes Ingredients

1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage
1 refrigerated pie crust (½ or 14.1-oz pkg.), softened as directed on pkg.
4 eggs
½ teaspoon salt
¼ teaspoon ground black pepper
1 container (15 ounces) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1 pkg. (10 ounces) frozen chopped spinach, thawed, well drained
1 medium onion, finely chopped

Directions
  1. Preheat oven to 350°F. Cook sausage in large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
  2. Line 9-inch pie plate with crust according to package directions for one-crust pie.
  3. Beat eggs, salt and pepper in large bowl with wire whisk until well blended. Stir in ricotta cheese, mozzarella cheese, sausage, spinach and onions; spoon into crust.
  4. Bake 40-45 minutes or until edge of filling is golden brown and knife inserted near center comes out clean. Let stand 5 minutes before serving.
  Cook’s Tips:

Cover edge of crust with strips of foil for the last 15 minutes of baking time if crust becomes too brown.

Yield

8 servings (1 slice each)

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.