• Natalie

Sausage & Spinach Quiche



Ingredients:

16 ounces pork sausage

8 ounces of cream cheese, cubed

1 cup heavy cream

6 eggs

6 ounces fresh baby spinach

1/2 cup sharp cheddar cheese, shredded

1/2 cup white onions

1/2 teaspoon crushed black pepper

1/2 teaspoon sea salt



Directions:


Preheat oven to 385 degrees.


In a medium size pan over medium high heat add your sausage and cook for 5/6 minutes. It doesn't need to be cooked fully. Remove from heat and drain the fat and put the meat back into the pan.


Add the white onion and cook 2/3 minutes.


Add your cubed cream cheese to the pan with the pork sausage & onion and cook until the cream cheese is melted, remove from heat and set aside.


In a medium size pan on low heat add your baby spinach and 1/2 teaspoon of water or bone broth, once it starts wilting shut off the heat and cover and let the spinach finish steaming for 2 minutes.


In a medium size bowl add your eggs and the cup of heavy cream, whisk together well.


Spray a casserole dish with avocado or coconut spray, lightly. I used a 10x10 this pan has been around since my mom was 27! LOL


Spoon the sausage and cream cheese mix into he casserole dish. Then add your spinach and sprinkle with the salt & pepper and cheddar cheese.


Pour the egg mixture over everything. Take the end of a wooden spoon to move things around a bit, just enough so that the eggs get down into the mix.


Step by step to what it should look like below.



Bake for 35 minutes or until it doesn't move in the center, if it shakes add another 5 minutes.


Remove from heat and let cool for 10/15 minutes before serving.



Enjoy!

xoxo




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