I LOVE quiche!  So light, and yummy!  I remember my Mom serving it with a bowl of warm soup on a cold day!  It’s been a bit chilly here in northern Virginia for springtime!  So this was just the thing.  We’ve had the heat turned off since it warms up in the afternoons…usually!  But last night it was in the 30s!  So the house wasn’t quite so warm this morning!  Even by this afternoon I needed something to help heat things up!  I tried drinking a cup of warm tea, but it wasn’t enough to warm me up!

An hour with the oven on was just the thing… and a few things to saute over the stove to warm my hands!  I know, I know, I’m crazy! Prego and still cold.  Unfortunately (in my mind) I don’t warm up when pregnant!  I think that is one reason why I’m so excited to be pregnant in the summer!  Thankfully the heat doesn’t bother me in general, not even when pregnant!  The due date is for the end of July, so we should get a good taste of a warm summer this year before baby arrives!

 But I’m off topic!  I remember my Mom making a quiche similar to this!  I just changed it a bit to remove some of the dairy… I did use raw cheese, but didn’t want to overdo it!  In the future I think I’m going to try and sub it out with rice cheese and see how it works!  I think it would work fine!  Also, with the eggs for Aisling, I just mixed 3 egg yolks with a small portion of the filling in a small side dish that was oven safe.  I also used the Daiya cheese for her since she really can’t have the diary.  The rest of us are OK with it, but I’m trying hard to remove it 100%. It turned out great for her and she loved it!

Sausage Spinach Quiche

Ingredients:

1/2 lb loose free roaming pork sausage*
1/2 cup mushrooms, chopped
1 med onion, chopped
1 1/2 cups cheddar or Swiss cheese, shredded
6 oz fresh spinach, chopped and wilted.
1 cup almond milk
6 eggs
1/2 tsp salt
1/4 tsp ground pepper
1 tsp oregano
1/2 – 3/4 cup feta cheese

Directions:

• Saute sausage
• When browned remove to a side dish
• Save some of the grease to cook the onions and mushrooms in, reserve rest
• Chop mushrooms and onions and saute
• When soft, remove to a side dish and mix with the sausage
• Chop spinach and wilt in a pan, no oil or water added
• Add wilted spinach and the rest of the ingredients together
• Beat well
• Pour into ungreased pie dish
• Bake at 350 for 45 minutes
• Sprinkle the top with feta cheese and return to the oven for 15 more minutes or until firm

*I really like the fact that I could get by with only 1/2 lb of sausage for this recipe!  I used the rest

of it in eggs the next morning!  It helped to stretch it a bit further, and meat in the morning is a treat, which we all enjoyed!

If you give it a try let me know what you think!  Also, If you have a quiche recipe you’d like to share I’d love to see it and maybe give it a try!