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Spinach –Sausage Quiche





  • ½ cup herb-seasoned stuffing mix
  • 1 ½ cups shredded Monterey Jack cheese (6 oz.)
  • 3 eggs, slightly beaten
  • 1 ½ cups cream
  • 1 (9 inch) frozen pastry shell
  • 8 oz turkey or pork sausage
  • ¼ cup chopped onion (can use green onion)
  • 1 garlic clove, minced
  • ½ (10 oz.) pkg frozen chopped spinach, cooked, drained well (about 5/8 cup)
  • 2 tablespoons grated Parmesan cheese
  • sprinkle Paprika


Preheat oven to 400 degrees.  Let frozen pastry shell stand at room temperature 10 minutes; do not prick the pastry shell.  Bake 7 minutes.  Remove from oven, set aside.  Reduce oven  temperature to 375 degrees.  In a medium skillet, cook sausage, onion and garlic over medium-high heat until sausage is done, stirring occasionally. (I use the microwave.) Drain sausage mixture, when cool, crumble. Stir in spinach and stuffing mix.  Sprinkle first cheese and then sausage mixture in the pastry shell.  In a medium bowl, combine eggs and cream with a fork or whisk until mixed well but not frothy.  Pour egg mixture over sausage mixture in the pastry shell.  Bake 30 minutes.  Sprinkle with Parmesan cheese and paprika.  

Bake 15 minutes longer or until a knife inserted in the center comes out clean.
Let stand 10 minutes before serving.  
Makes 6-8 servings.  (Sometimes I cook in the microwave for 2-3 minutes on high if it doesn’t seem set in the middle.) This can be made the day before and let it set overnight in the refrigerator.  Let stand at room temperature a couple of hours before baking.