Spinach and chipolata quiche

16 Dec

We at this at least once a week in winter. It’s simple and hot, and also great leftover for breakfast!

1 pie crust (pâte feuilletée)
1/2 cup grated mild cheese (I used Gouda or Trappista)
1 chipolata sausage, cooked and sliced
6 eggs
1 cup milk
2 cups spinach, chopped
1/2 tsp garlic powder
salt and pepper

Roll the crust out in a pie pan. Sprinkle the cheese and chipolata evenly on the bottom.

Beat the eggs, then stir in milk, garlic powder, salt and pepper. Stir in the spinach. Pour into the pie pan over the cheese and squash.

Bake in preheated oven at 350° for 30-20 minutes or until firm and golden.


2 Responses to “Spinach and chipolata quiche”

  1. megan December 16, 2009 at 5:17 pm #

    Your recipes are wonderful! Simple, delicious, and great for this busy mom. Thank you!!

  2. Chef E December 17, 2009 at 9:58 am #

    Wow I am impressed! You have had this site since 05, and still going strong. I only have been doing it a year out of forced economy retirement, and what great food. I have to dedicate a whole day to go through your archives! Of course this dish looks so good I want it now!

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