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  Meaty Eats Natural Italian Sausage Spinach & Red Pepper Quiche

  1. 225 grams of Meaty Meats Natural Pork Italian Sausage 
  2. 60 grams onions - small dice
  3. 1 tablespoon oil
  4. 50 gram feta cheese
  5. 4 tablespoons Crushed Grilled Peppers
  6. 1 bag of cello spinach, stems removed
  7. 1 - 10 inch frozen pie crust, thawed
  1. 2 large eggs
  2. 4 fl. oz 35% cream
  3. 8 fl. oz 2% milk
  4. 1/2 tsp salt
  5. 1/4 tsp ground black pepper
  6. pinch of nutmeg
Cooking instructions:
Remove sausage from package, remove meat from casing OR cut into small pieces and fry in oil using a small sautee pan, approx 3 minutes.  Add onion continue to satuee for 3 - 4 minutes.  Remove from heat drain any excess oil & allow to cool.
Remove stems from spinach, place in colander & lightly wash under cold running water. Lift & allow excess water to drain away. Place into a medium sized pot with tight fitting lid.  Place on stove top over medium high heat until wilted.  Approx. 3 minutes.  Drain excess water, allow to cool, tightly squeeze away moisture by hand. Then rough chop & place in bowl.

Combine all ingredients for custard and whisk using a hand whisk or emersion blender.  Press through fine screen strainer and set aside.

Assembly The Quiche:

Preheat oven to 350 degree's, place thawed pie crust on heavy duty baking sheet, in bowl with chopped spinach add cooked sausage & onion, red peppers & feta cheese. Mix through with spoon & place into pie crust.

Pour custard over filling & place in oven.  Bake for 40 - 50 minutes or until custard is set.

Allow to cool, portion into 6 - 8 pieces & serve with salad.



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