“I made this quiche by looking at a few different recipes and combining them. I also had some deer oberley sausage gifted from an aunt, but really any sausage would work. Or not at all, I probably would have had all veggies if that sausage hadn't been in the freezer. It's kind of a southwestern combination and I served it with a corn and black bean salad. Delicious! Although, it does take some time, but it's worth it! Crust from http://www.sophistimom.com/quiche-whole-wheat-crust/”
1 pie

Ingredients Nutrition


  1. Crust: "Mix all dry ingredients in a large bowl. Cut in butter with a pastry cutter or two knives (You could also do this step in a food processor). Gently stir in 3-4 tablespoons (I used about 6) of ice water until mixture forms a ball. Form into a disk and cover with plastic wrap. Refrigerate for 20-30 minutes.
  2. Preheat oven to 425 degrees (220 degrees Celsius). Roll out dough 1/4 inch thick with a rolling pin. Place in pie shell. Crimp edges if using a standard pie plate. If using a tart pan, trim edges by rolling a rolling pin over the top edge of the pan. Refrigerate for 20 minutes.
  3. Cut a circle of parchment paper at least 3 inches larger in diameter than the pie pan, and place in the crust. Weight down with a pound of beans poured into the paper. Cook for 10 minutes. Remove beans and paper, and bake for 5 minutes more.".
  4. Filling: Group 1- Finely chop onions and garlic.
  5. Add onions to skillet on medium heat with olive oil. Saute until translucent.
  6. Add meat and frozen spinach. Heat until spinach is almost thawed.
  7. Add garlic and black beans. Stir until heated through and set on low heat until ready to assemble quiche.
  8. Group 2- Crack eggs and half-and-half into mixing bowl. Whisk until frothy.
  9. Dice tomatoes and add to egg mixture.
  10. Grate cheese and add to egg mixutre.
  11. Add any herbs to egg mixture. And mix well.
  12. Assembly:
  13. Add Group 1 to the pie crust until halfway full. Then top off with Group 2 egg mixture.
  14. Top with grated parmesan and bread crumbs.
  15. Reduce heat to 325 F and bake for 30-40 minutes until top is golden brown and quiche is firm.

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