Sausage & Spinach Quiche

  This Quiche is sooooo delicious!  And honestly, I have never been a huge fan of Quiche, but when I tried this for the first time at my friend, Tiffany’s house. It was love at first BITE!!!!!!

  Savory sausage, creamy cream cheese, healthy spinach that you don’t even know is in there, and cheese. Lots of yummy cheese!  We always have this for breakfast, but there is just no reason this couldn’t be supper too.

Sausage & Spinach Quiche

{click title to print}



  • 8 ounces, weight Sausage, Cooked And Drained
  • 3 Tablespoons Chopped Green Onions
  • 2 Tablespoons Butter, Melted
  • 1 cup Colby Jack Cheese, Divided Use
  • 1 cup Shredded Italian Blend Cheese
  • 1 whole Garlic Clove, Chopped
  • 9 ounces, weight Fresh Spinach, Steamed
  • 8 whole Eggs, Beaten
  • ½ cups Half-and-half
  • 3 ounces, weight Package Cream Cheese, Softened
  • 1 teaspoon Italian Seasoning

Preparation Instructions:

Heat oven to 350F.

Cook and drain sausage. Stir in melted butter, green onions, and cheeses, reserving 1/4 cup of Colby Jack for the top.
Spread on the bottom of a 10″ pie pan. Steam spinach and drain well, squeezing out excess liquid. Spread cooked spinach over sausage mixture and sprinkle with garlic. Beat eggs and half-and-half together, add softened cream cheese and Italian Seasoning. Beat and pour over spinach. Sprinkle the last bit of Colby Jack Cheese on top and bake until set, about 45 minutes.




Sausage & Spinach Quiche

Mushroom Spinach Bacon Quiche

  It’s PI Day!  

Pi Day Collage

Quiche is kind of a pie, right!?

  I was so happy when I found this recipe for a Mushroom Spinach Bacon Tart at Weekend Potluck, invented by It’s Not Just About the Recipe.  Recipe GENIUS, I tell you!!  It was so beautiful and appealing that I couldn’t wait to make it. 

Quiche, it’s what’s for dinner.

Mushroom Spinach Bacon Quiche

(click for easy printable)

adapted from It’s Not Just About The Recipe

Mushroom Spinach Bacon Tart (1)


  • ½ pounds Sliced Mushrooms
  • ½ pounds Fresh Spinach Leaves, Stems Trimmed
  • 6 strips Of Bacon, Rough Chopped
  • 4 whole Green Onions
  • 2 cloves Garlic, Pressed
  • ⅔ cups Heavy Cream
  • 2 Tablespoons Dijon Mustard
  • 2 whole Eggs Beaten
  • 1 package Of Refrigerated Crescents

Preheat oven to 400° F. Set out crescents for 20 minutes for easy spreading. While you wait, go ahead and pour the cream into a small saucepan and press in the garlic cloves. Heat over low heat for 20 minutes to allow the cream to be infused with the flavor of garlic. Remove the cream from the heat and cool.

Now that the crescents are ready, press them into a pie plate or Pampered Chef circle baker with sides, covering the bottom and sides. Par bake just a few minutes to seal the bottom crust. Remove from oven until ready to fill.

Steam spinach until it is wilted and completely soft, about 4-5 minutes. Drain the spinach into a colander and run under cold water to cool. Drain well! While the spinach drains, prepare the rest of the tart filling….

Heat a skillet over medium-high heat and add the bacon and onion. Stir occasionally and cook until the bacon becomes crisp and the onion is translucent and soft. Add the mushrooms and continue cooking for about 6-8 minutes.
After one last squeeze, rough chop the spinach and add it to the bacon and onion when they are done cooking.

In your saucepan (now off the heat), whip together cream, eggs and dijon mustard.

Spread the veggie-bacon mixture into the bottom of the par-baked crescent crust; spread evenly. Pour the egg mixture over the vegetable filling. Carefully slide the quiche into the preheated oven.

Bake for 35-45 minutes or until the filling is uniformly puffed, browned and set. Transfer to a cooling rack and allow to cool for at least 10 minutes before serving.


Bon appetite!


Mushroom Spinach Bacon Tart (2)

If it’s REAL pie you are after, check out these Pies! Click photo for recipes….