Italian Sausage and Spinach Quiche

 
I missed Roxie's recent lake gathering coffee party. I was off to another lake gathering for coffee, treats, and lots of good cheer with Arizona friends who summer here. And I did not want to miss Ann's Italian Sausage and Spinach Quiche.  Several of her friends have raved about how delicious the quiche is so I considered myself fortunate for an invite.  And believe me, the quiche lived up to its reputation. It has a hearty Midwest flavor perfect for your weekend brunch or next coffee gathering.

Thanks to Ann for her delicious recipe and invite.

Italian Sausage and Spinach Quiche

Cook's Notes:

Ingredients:

• 1 prepared unbaked pie crust e.g. Pillsbury or homemade recipe(single crust)
• 1 lb. Italian Sausage
• 6 large eggs
• 2 cups shredded mozzarella cheese or white cheddar
• 1 cup ricotta cheese
• 1 teaspoon minced garlic
• 1/4 teaspoon each onion powder, Italian seasoning, basil, and parsley
• 1 package frozen chopped spinach, thawed (10 oz.) 
• Optional add in 1 cup cooked wild rice

Directions:

• Preheat the oven to 375 degrees. 
• Thaw and drain spinach. Place spinach on several sheets of paper towels, and roll up to squeeze out excess liquid.
• Brown sausage with minced garlic. Drain and crumble meat.
• In a large bowl whisk eggs, spices, spinach, and ricotta cheese until smooth. Stir in sausage and mozzarella cheese or white cheddar. Mix well and pour into an unbaked shell. 
• Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean. 
  
  
  
  
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