Something must be in this Evansville city water… my family prefers a “crust-less” quiche. You heard me right – no buttery, flakey, warm pie crust. In their defense, I can’t say that the pie crust is missed in this recipe! Regardless, I had to rename the recipe because it no longer contains the pie crust main ingredient; plus I double the recipe and use my trusty 9×11″ instead of a pie pan.
- 2 lbs. Jennie-O turkey breakfast sausage
- 1 large sweet onion, diced
- 2 tsp. garlic powder
- 2 (8 oz.) bags chopped spinach
- 6 large eggs
- 1/2 tsp. salt
- 1 tsp. Nature’s Seasoning
- 2 c. milk
- 2 c. shredded mozzarella
- Preheat oven to 325*. Spray a 9×11″ baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, brown the sausage. Once sausage is almost cooked through, add in the onion. Cook until translucent. Add one bag of spinach to the skillet and allow to wilt. After more room has been made, add in the other bag (I know, it’s alot). Season with garlic powder and Nature’s Seasoning. Pour into bottom of casserole dish.
- In a large bowl, whisk the eggs until smooth. Add in milk, shredded cheese, and salt. Pour over the top of the meat mixture. Gently stir to combine the two layers.
- Bake for approximately 1 hour or until the center is firm and the top is browned.
- Remove from the oven and allow to rest for 10 minutes before cutting.
*Note: I felt as though my center was not done to the firm-ness that I prefer even after extending the baking time almost 10 minutes. I believe this recipe may need cornstarch nest time.
Yields approximately 10 servings.
Eat, Bork, and Be Merry!