Potato Sausage Leek Quiche With Side Baby Spinach Salad

A simple and delicious quiche with great savory flavors. Potato, sausage and leek is a great combination that will leave you completely satisfied. You will want to make both pies, trust me! Serve with an optional side salad accompanied with a slightly sweet dressing that you can make in minutes.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 2 pies

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

1. 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.
2. 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.
3. 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.