Sausage and Spinach Quiche with Potato Crust
Ingredients
- 1 (24-oz) pkg Bob Evans® sour cream and chive mashed potatoes
- ½ cup panko breadcrumbs
- 2 egg yolks
- 2 Tbsp butter, melted
- 1 (16-oz) pkg sweet Italian sausage
- ½ cup chopped onion
- 1 (8-oz) pkg sliced mushrooms
- 1 (5-oz) container baby spinach
- 2 tsp minced fresh thyme
- 1 cup shredded fontina cheese
- 6 large eggs
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F. Stir together potatoes, breadcrumbs, and egg yolks in a bowl until blended.
- Spread potato mixture in bottom and up sides of a lighty greased deep-dish 9-inch pie plate. Brush potatoes with melted butter and bake 30 to 40 minutes or until edges are lightly browned.
- Meanwhile, cook sausage, onions, and mushrooms in a large skillet over medium heat until sausage is browned and crumbly. Drain, if needed, and return to skillet. Gradually add spinach, stirring until wilted. Stir in thyme.
- Spoon mixture over crispy potatoes; sprinkle with cheese.
- Whisk together eggs and cream in a bowl until blended; pour over sausage mixture. Bake 25 to 35 minutes longer or until center is set.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
577
|
577
|
| Fat (g) | 40 | 40 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 27 | 27 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1415 | 1415 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 1 | 1 |
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