Savory Potato, Sausage, and Leek Quiche with Spinach Salad
Indulge in this delectable Savory Potato, Sausage, and Leek Quiche, a perfect dish for brunch or a hearty dinner. The combination of creamy potatoes, flavorful sausage, and sweet leeks creates a filling and satisfying quiche that everyone will love. Topped with a melty blend of cheddar and mozzarella cheese, this quiche is a true comfort food. Pair it with a vibrant Baby Spinach Salad drizzled with a light and tangy dressing featuring olive oil, wine vinegar, honey, and a splash of lemon for a refreshing contrast. This dish is simple enough for a weeknight yet impressive enough for entertaining your guests. Make both pies and enjoy leftovers for breakfast or lunch!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Ground sausage
1 lb (cooked)
Potatoes
2 cups (diced)
Leek
1 (roughly chopped)
Garlic
2 cloves (minced)
Shredded cheese
2 cups (I used a blend of cheddar and mozzarella)
Salt
to taste
Pepper
to taste
Pie crusts
2
Eggs
6 (whisked)
Half-and-half
3/4 cup
Salt
1/2 teaspoon
Pepper
1/4 teaspoon
Baby Spinach
1 (6-ounce) bag (salad)
Extra virgin olive oil
1/4 cup
Wine vinegar
1/2 cup
Honey
2 tablespoons
Lemon
1 (juiced)
Instructions
1
Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground sausage until it’s browned. Drain any excess fat, reserving a little in the pan.
2
Add minced garlic, diced potatoes, and roughly chopped leeks to the skillet. Season the mixture with salt and pepper. Cook on medium-high heat for about 5 minutes, then reduce heat, cover, and let simmer for approximately 20 minutes or until the potatoes are tender.
3
Once cooked, drain any excess liquid from the potato mixture and combine with the cooked sausage, mixing thoroughly.
4
In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper until smooth.
5
Spread half of the potato-sausage-leek mixture evenly in each of the two pie crusts. Sprinkle a generous amount of shredded cheese over the filling in each crust, and then pour the egg mixture on top until it reaches the crust.
6
Place the quiches in the preheated oven and bake for 35-40 minutes, or until the egg is set and the tops are lightly browned. Allow the quiches to cool for about 5 minutes before slicing and serving.
7
For the optional salad, combine olive oil, wine vinegar, honey, and freshly squeezed lemon juice in a small bowl, whisking until blended. Pour this dressing over the baby spinach and toss gently until the greens are well coated. Serve the salad alongside the warm quiche.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is a Savory Potato, Sausage, and Leek Quiche paired with a Baby Spinach Salad.
How many quiches does this recipe make?
This recipe makes two full-sized quiches.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What type of sausage should be used?
The recipe calls for one pound of ground sausage, which should be cooked and browned.
How do I prepare the potatoes for the quiche?
The potatoes should be diced into small pieces before cooking.
How long should the potato and leek mixture simmer?
The mixture should simmer for approximately 20 minutes or until the potatoes are tender.
What kind of cheese is used in this recipe?
A two-cup blend of shredded cheddar and mozzarella cheese is used.
How many eggs are needed?
You will need six large eggs for the quiche filling.
What liquid is mixed with the eggs?
The eggs are whisked together with 3/4 cup of half-and-half.
How long do the quiches need to bake?
Bake the quiches for 35 to 40 minutes until the egg is set.
How do I know when the quiche is done?
The quiche is done when the egg center is set and the tops are lightly browned.
Should I let the quiche cool before serving?
Yes, it is recommended to let the quiche cool for about 5 minutes before slicing.
What ingredients are in the spinach salad dressing?
The dressing is made of extra virgin olive oil, wine vinegar, honey, and fresh lemon juice.
What type of vinegar is best for the salad?
The recipe specifies using 1/2 cup of wine vinegar for the salad dressing.
How much honey is used in the dressing?
The recipe uses two tablespoons of honey to sweeten the dressing.
Is fresh garlic used in this recipe?
Yes, two cloves of minced garlic are added to the skillet with the potatoes and leeks.
How do I prepare the leeks?
One leek should be roughly chopped before being cooked in the skillet.
Should I drain the sausage fat?
Yes, drain the excess fat but reserve a small amount in the pan to cook the vegetables.
What size bag of spinach is required?
The recipe calls for one 6-ounce bag of baby spinach.
How much salt is added to the egg mixture?
Exactly 1/2 teaspoon of salt is added to the eggs and half-and-half.
How much pepper is added to the egg mixture?
The egg mixture requires 1/4 teaspoon of pepper.
Is this dish suitable for brunch?
Yes, it is described as a perfect dish for brunch or a hearty dinner.
Can I use store-bought pie crusts?
Yes, the recipe uses two pie crusts which can be either homemade or store-bought.
How is the salad prepared?
Whisk the oil, vinegar, honey, and lemon juice together, then toss gently with the spinach.
Can the leftovers be eaten for breakfast?
Yes, the description encourages enjoying leftovers for breakfast or lunch the next day.
How many total ingredients are in this recipe?
There are 17 ingredients total in this recipe including seasonings.
What is the texture of the quiche filling?
The filling is hearty and creamy due to the combination of potatoes, sausage, and eggs.
Do I need to cook the potatoes before putting them in the oven?
Yes, the potatoes must be simmered in a skillet until tender before being added to the pie crust.
Can I substitute the cheese?
While cheddar and mozzarella are recommended, you can use any melty cheese blend you prefer.
Is there lemon in the salad dressing?
Yes, the juice of one lemon is used to add a tangy contrast to the spinach salad.