I like to keep a few things on hand that last a long time but don’t have to be frozen.
One of those is red beets. Beets, or beetroot to the Brits., are always sold cooked here. I have no idea why other then French cooks want to keep the bright red dye out of their kitchens. One can buy them in one of two ways: shrink-wrapped in 500gr (1 lb) packages or individually. If individually, they are found in a big bowl, with plastic bags nearby and a large fork for transferring your selection from bowl to bag.
There are no beets in this quiche.
The other thing I like to have on hand is smoked sausages. I buy ‘Alsatian’ sausages, which, to me, means they’re meant to be served with sauerkraut, which I do sometimes, but I just like them. They keep a few weeks in the fridge and are great to have on hand for quick dinners. They’re smoked but not cooked.
There are smoked sausages in this quiche.
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Sausage & Spinach Quiche
This is an easy quiche with a shredded potato crust. Use a regular pastry crust if you like. This makes a generous 2 servings.
- Prep Time: 10 minutes
- Cook Time: 50
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Quiche
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- 10oz (300gr) smoked sausages, sliced
- 1 onion, chopped
- 4oz (125gr) mushrooms, chopped
- 2 cloves garlic, minced
- 8oz (240gr) spinach, fresh or frozen
- 1 cup (4oz, 120gr) shredded cheese
- 2 tsp olive oil
- 3 eggs
- 2 tbs Dijon-style mustard
- 1/2 cup (4oz, 120ml) cup milk
- 1/2 cup (4oz, 120gr) Greek yogurt
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 15 minutes.
- Sauté onion, mushrooms, and garlic in oil over medium high heat for 5 minutes.
- Add sausage and sauté 5 – 6 minutes longer, until cooked through.
- Add spinach and sauté until wilted if using fresh or until thawed and liquid evaporated if using frozen.
- Whisk eggs, mustard, yogurt and milk together.
- To assemble: Remove crust from oven.
- Spread the sausage mixture evenly over the crust.
- Top with cheese.
- Pour egg mixture over all and bake, 30 minutes.
- Remove from oven and let rest 5 minutes before cutting.
I used smoked sausages, sliced about 1/3″ (1cm) thick. You could use bulk sausage, breaking it up as it browns.
I usually put the quiche dish on a baking sheet to make it easier to handle.
Keywords: sausage quiche, spinach quiche
This quiche is quite yellow – 2 of the eggs had double yolks. Out of the last dozen eggs I bought over half of them had double yolks. I just googled it… The chances of a double yolk are 1 in 1000 and they mostly come from young chickens.
Apparently, the farmer producing my eggs had a lot of young chickens.
Enough about food – back to our river bike ride.
One of the advantages of being out in the world instead of riding along the canal is that one rides into towns.
We rode into this little hamlet on market day.
It was a small market – but it was a small town.
The information posted on the green sign was regarding the wearing of masks and social distancing – both required.
Luckily I had remembered to put fresh masks in our side bags.
There was also a lovely fountain to admire while mon mari had his mid-ride snack.