Friend of Julie: Meat Crust Quiche

Thank you Jill for this delicious key-friendly recipe and your photo.

Meat Crust Quiche

Ingredients

• 1 pound uncooked breakfast pork sausage (or Italian sausage) 
• ½ yellow onion, diced 
• 2 cups fresh spinach 
• 4 eggs, whisked 
• 1 garlic clove, minced 
• 1 teaspoon garlic powder 
• ⅛ teaspoon ground paprika 
• salt and pepper, to taste <salt is always optional>
• 2 tablespoons any kind of fat

* I added a bit of Parmesan in the egg mixture and put about 1/2 cup of shredded cheese on top.

Instructions

1. Preheat oven to 375 degrees.
2. Press meat evenly into a pie plate on bottom and sides.
3. Place the pan on a baking sheet (in case of any spills) and bake for 18-20 minutes until meat presses back when you poke it. Do not overcook.
4. While your crust is baking, place 2 tablespoons of fat into a saucepan over medium heat and add the minced garlic and chopped onion.
5. Once the onions begin to become translucent, sprinkle in a bit of salt and pepper, toss in spinach, and then cover. 
6. When spinach is wilted, remove mixture from the pan and place in a bowl to cool. 
7. When mixture has cooled, add in the eggs, garlic powder, ground paprika and a bit more salt (optional). Mix well. 
8. After the crust is done baking, remove the excess fat that may be left behind, then pour your egg mixture on top of the meat crust.
9. Place the pan back into the oven and bake for 23-25 minutes. Once the middle pushes back when you poke it, it’s all good to go. 
10. Let cool, cut and serve.