How would you like to make a super simple, delicious quiche without a crust ? Or better yet, to make an easy, yummy quiche with a spinach crust? I have a son who can’t be home for New Year’s Day because he is the accompanist at a church where he’s in graduate school. In fact, so many of his fellow graduate students will be “stuck” at the university that he’s decided to host a New Year’s Day brunch lest anybody feel too lonesome or unloved. We were talking about the fact the he’d like to be able to make one big quiche that could feed a dozen people or so, and that inspired me to try to work out a recipe. I tried my new recipe for a pan-sized quiche on some dear friends when we had a Christmas brunch, and it “passed inspection” as yummy, so I’ll share it.
Cheesy Sausage and Spinach Quiche
Preheat oven to 350°F
Saute in a frying pan until thoroughly cooked:
1 pound ground, spicy sausage (spicy is better than mild for this)
1 medium diced onion
8 oz. fresh diced mushrooms
1 tablespoon garlic
1 teaspoon basil
1 teaspoon seasoning salt (I use Lawry’s but suit yourself)
1/2 teaspoon salt
1/2 teaspoon pepper Beat together in a mixer:
1/2 cup milk
1/2 cup flour(I combine the milk and flour in my mother’s antique copper shaker, but use whatever works for you to make sure it’s not lumpy) Fill 9X12″ baking dish with:
10 oz. fresh spinach (becomes the bottom “crust” if you will)
8 oz. of Swiss cheese sliced or cubed (can use other types of cheese) Add sausage mixture on top and spread evenly Add egg mixture over everything Sprinkle 8 oz. shredded cheese on top Bake for 30 minutes or until starting to turn golden brown on top Serve hot! (I also made pecan rolls and served fresh blackberries, but the quiche by itself is quite a healthy, filling “meal in one.”) This morning, I didn’t have time to make the pecan rolls, nor were the blackberries on sale, but it’s good “any old way!” “He gives snow like wool; he scatters frost like ashes” (Psalm 147:16).