Mother’s Day is just around the corner and I know we’re all looking for those really great brunch ideas and recipes. And you can’t have brunch without a quiche. I mean, that’s a rule right?
Here we use our Srirausage, but you can substitute with other kinds of sausages. I would probably recommend a spicy Italian so that the quiche maintains a bit of a bite. You can use your favourite pie dough recipe for the crust or to save additional time you can certainly use store bought pie crust.
- 1 – 9″ home made or refrigerated deep dish pie crust, room temperature
- 1 teaspoon olive oil
- 2 srirausages, casing removed
- 2/3 cup whipping cream
- 1/2 cup whole milk
- 3 large eggs
- 1 tablespoon Sriracha
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3/4 cup spinach, chopped
- 1/2 cup finely chopped fresh chives
- 2/3 cup comte cheese or hard white cheddar, shredded
Position the rack on the bottom third of the oven and preheat oven to 400 degrees F.
Heat the oil in a skillet over medium heat. Add the srirausage and saute until cooked. Break up the sausage into small pieces. Using a slotted spoon, transfer the srirausage to a bowl, set aside and let cool completely.
Whisk together the cream, milk, eggs, Sriracha, salt and pepper in a medium bowl to blend. Stir in the spinach, chives, cheese and srirausage. If you’re unable to find Comte cheese you can substitute with another hard ripened cheese or even a white cheddar.
Pour the mixture into the crust. Make sure to spread the sausage and spinach around so that it is evenly distributed throughout the quiche.
Bake the quiche until the filling puffs and is golden brown on top, about 25 minutes. Let the quiche cool. Cut into 12 thin wedges and serve.