Potato Sausage Leek Quiche With Side Baby Spinach Salad
photo by SakiBomb
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
2 pies
- Serves:
- 8
ingredients
-
Filling
- 1 lb ground sausage
- 2 cups potatoes, diced
- 1 leek, roughly chopped
- 2 garlic, minced
- 2 cups shredded cheese (I used cheddar and mozzarella)
- salt
- pepper
- 2 pie crusts
-
Egg Mixture
- 6 eggs
- 3⁄4 cup half-and-half
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
-
Optional Side Salad
- 1 (6 ounce) bag Baby Spinach, salad
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup wine vinegar
- 2 tablespoons honey
- 1 lemon
directions
- Pre-heat oven to 350 °. On medium heat, cook sausage until brown. Drain sausage and reserve fat in pan. Add garlic, potatoes and leeks to pan. Season with salt and pepper. Cook on medium-high for a few minutes than lower to simmer and cover for about 20 minutes or until potatoes are tender. Drain and mix sausage into the potato leek mixture.
- In another a bowl, whisk eggs, half and half, salt and pepper until smooth. Divide half of the potato leek mixture between 2 pie crusts. Sprinkle with cheese and pour egg mixture. Place in the oven and bake for 35-40 minutes, until the egg has set and is lightly browned on the top. Let stand for 5 minutes before serving.
- For optional side salad, mix olive oil, wine vinegar, honey and lemon juice. Pour over baby spinach and mix until greens are well coated. Serve along side quiche.
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