Post by Loupy on Jun 29, 2014 17:26:25 GMT -7
Sausage, Spinach and Sun-dried Tomatoes Crustless Quiche
By Loupy @ loupysrecipebox.proboards.com/
Adapted from: Julie @ www.tablefortwoblog.com/
This could basically be called a frittata but I like the sound of ‘crustless quiche’ better. Not so formal.
This is a perfect brunch dish that can easily serve a crowd as the main dish. It presents well. It could be served after church on Sunday or even for dinner on a weeknight.
It's pretty easy to put together and you can substitute any kind of meat or veggies you like. You can even change up the thyme for other herbs and spices.
Enjoy!
Serves: 6-8
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Ingredients:
6 to 8 ounces (or more) pork breakfast sausage
1/2 cup sun-dried tomatoes in herbed oil, un-drained and chopped
1/4 teaspoon red pepper flakes
½ teaspoon dried thyme
2 cups packed baby spinach
1 cup milk (any kind, but whole milk 4% or cream is my choice)
⅓ cup half and half
5 or 6 large eggs
½ cup freshly grated Parmesan cheese
1 teaspoon Pink mineral or Kosher salt
½ teaspoon ground black pepper
Instructions:
Preheat oven to 350 degrees and spray a 9-inch circular baking dish with cooking spray.
Cook sausage in a large skillet over medium-high heat until crispy.
Remove sausage from the skillet and drain on a paper towel lined plate.
Reserve the drippings.
Add the sun-dried tomatoes and thyme and cook until tomatoes are warmed through about 5 minutes.
Stir in spinach and cook until spinach has wilted, about 2 minute.
Remove from heat, let stand for 10 minutes.
In a large bowl, whisk together milk, half and half, eggs, Parmesan cheese, red-pepper flakes, salt, and pepper.
Using a wooden spoon, gently stir in the tomato and spinach mixture.
Stir in sausage saving some to sprinkle on top of the egg mixture.
Pour entire egg mixture into prepared baking dish.
Bake for 45-55 minutes, or until filling is set.
Let stand for 10 minutes before serving.
By Loupy @ loupysrecipebox.proboards.com/
Adapted from: Julie @ www.tablefortwoblog.com/
This could basically be called a frittata but I like the sound of ‘crustless quiche’ better. Not so formal.
This is a perfect brunch dish that can easily serve a crowd as the main dish. It presents well. It could be served after church on Sunday or even for dinner on a weeknight.
It's pretty easy to put together and you can substitute any kind of meat or veggies you like. You can even change up the thyme for other herbs and spices.
Enjoy!
Serves: 6-8
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Ingredients:
6 to 8 ounces (or more) pork breakfast sausage
1/2 cup sun-dried tomatoes in herbed oil, un-drained and chopped
1/4 teaspoon red pepper flakes
½ teaspoon dried thyme
2 cups packed baby spinach
1 cup milk (any kind, but whole milk 4% or cream is my choice)
⅓ cup half and half
5 or 6 large eggs
½ cup freshly grated Parmesan cheese
1 teaspoon Pink mineral or Kosher salt
½ teaspoon ground black pepper
Instructions:
Preheat oven to 350 degrees and spray a 9-inch circular baking dish with cooking spray.
Cook sausage in a large skillet over medium-high heat until crispy.
Remove sausage from the skillet and drain on a paper towel lined plate.
Reserve the drippings.
Add the sun-dried tomatoes and thyme and cook until tomatoes are warmed through about 5 minutes.
Stir in spinach and cook until spinach has wilted, about 2 minute.
Remove from heat, let stand for 10 minutes.
In a large bowl, whisk together milk, half and half, eggs, Parmesan cheese, red-pepper flakes, salt, and pepper.
Using a wooden spoon, gently stir in the tomato and spinach mixture.
Stir in sausage saving some to sprinkle on top of the egg mixture.
Pour entire egg mixture into prepared baking dish.
Bake for 45-55 minutes, or until filling is set.
Let stand for 10 minutes before serving.
