Spinach Sausage Quiche

When Annsley was born the wonderful women of our church in Anchorage, AK brought meals to us twice a week for several weeks in a row, it was such a BIG blessing and a beautiful example of Christian love. One of the meals brought to us was a spinach and pepperoni quiche, it was AMAZING!

So when I was digging through the fridge on Sunday to see what needed using up I came across some German smoked sausage and immediately that quiche came to mind, so I thought I'd try making my own version and here is what I came up with...

Spinach Sausage Quiche

Pie Crust:
1/2 c Crisco
1 1/3 cup flour
1 tsp salt
3-4 T ice cold water

Filling:

1 whole egg

3 egg yokes

1 can evaporated milk (I use skim or low fat)

pinch of salt, nutmeg and cayenne

one package frozen chopped spinach, thawed and squeezed dry

one large German sausage link, thinly sliced

1/4 package turkey pepperoni

3/4 c cheddar cheese, shredded

To make the Crust:

In a med. sized bowl add flour and salt, cut in Crisco with a pastry cutter into coarse crumbs. Add water 1 T at a time until a soft dough is formed. Roll out dough on lightly floured surface into a circle 1/8 of an inch thick, line an 9 in pie plate with formed crust.

To make the Filling:

Spread spinach evenly over the bottom of the pie crust, evenly distribute sliced German sausage on top of the spinach then do the same with the pepperoni, then sprinkle cheddar cheese over the pepperoni.

In a med. sized bowl, whisk together egg and egg yokes, evaporated milk, salt, nutmeg, and cayenne. Pour egg mixture over quiche fillings, making sure it is evenly distributed.

Place quiche in a preheated 375 degree oven and bake for 35-45 minutes or until the middle of the quiche is set and golden brown.

This quiche is yummy served warm but I thought it was even better the next day when I had it reheated for lunch.