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Meaty Eats Natural Italian Sausage Spinach & Red Pepper Quiche
Ingredients:
Filling:
- 225 grams of Meaty Meats Natural Pork Italian Sausage
- 60 grams onions - small dice
- 1 tablespoon oil
- 50 gram feta cheese
- 4 tablespoons Crushed Grilled Peppers
- 1 bag of cello spinach, stems removed
- 1 - 10 inch frozen pie crust, thawed
Custard:
- 2 large eggs
- 4 fl. oz 35% cream
- 8 fl. oz 2% milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 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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