- 1 pound ground sausage
- 1 (10-ounce) box frozen spinach, thawed and squeezed dry
- ½ cup sliced green onions (or use whatever onions you have)
- 1 cup herb-seasoned stuffing mix (Pepperidge Farm or Arnolds*)
- 2 large cloves minced garlic
Preheat the oven to 400℉.
In a skillet, brown the sausage, and then add the green onions and garlic and sauté for a few minutes more.
Stir in the spinach and stuffing mix. Divide into two equal parts. (Meal prep tip: You need one of these per pie quiche, and you may freeze the other half for future use, if desired. When Anne makes this, she doubles the recipe, divides into four equal parts, makes one quiche, and then freezes three mix packets in zip-top bags to have at the ready for quick meals or sick call deliveries).
Assemble the quiche: Layer 1½ cups grated cheese in the bottom of the piecrust, followed by the divided sausage mixture. In a small bowl, whisk three eggs with 1½ cups half and half. Pour over the sausage mixture. (If a second quiche is desired, you may repeat the assembly with another crust, the second portion of the sausage mixture, more cheese, half and half, and eggs.)
Bake on the bottom rack of the preheated oven for 30 minutes.
Sprinkle with 2 – 3 tablespoons of Parmesan cheese and a little paprika. Continue to bake for 12-15 minutes more. Protect crust with foil if it begins to brown too much.
*Three Bakers makes an excellent gluten-free herb seasoned dry stuffing that offers an excellent alternative for those who need it. Similarly, I recently a prepared, frozen, gluten-free pie crust made by Wholly Gluten Free, which nobody suspected was gluten-free.