Quiche, wonderful for Breakfast Brunch Lunch or Dinner. Perfect for holidays! Make it on C’mas eve and pop it in the oven on C’mas morning. I’ll be serving it this year for both Thanksgiving and Christmas morning. This is so easy and absolutely delicious.

Meso’s Breakfast Brunch Lunch Dinner Quiche
3 Deep-Dish Pie Crusts
6 pieces Sausage
10 oz package frozen Spinach (thawed, drained, squeezed)
12 Eggs (beaten)
3 cups Half & Half (or regular or canned milk)
½ cup Chopped Spring Onions
1 tbsp. Onion Flakes
1 tbsp. Parsley Flakes
8 oz. Shredded Cheese
Optional or Season to Taste:
Cayenne Pepper
Salt
Black Pepper
Garlic
Paprika

Brown and chop sausage (you can use any other meat or combination of meats) and set aside.

Thaw spinach and drain for 10 minutes then place in thick paper towels or cloth kitchen towel and squeeze out as much liquid as possible, then set aside.

Bake pie crust blind (as seen in video) for 10 to 12 minutes in pre-heated 350 degree oven. Remove from oven and set aside.

Crack eggs and whisk. Add all other ingredients (except sausage and cheese) then whisk again, very well.

Place cheese down first in cooled pie crust, add spinach and sausage. Then pour the egg mixture over top.

Place pie shells on foil covered cookie sheet and fill nearly full with egg mixture. Top with paprika and cheese. Place in pre-heated 350-degree oven for approx. 35 to 40 minutes.

Ovens vary so keep a good eye on the quiche at around the 30-minute mark. You be the judge of how brown you want to let it get. But when the cookie sheet is shaken the center of quiche should NOT jiggle unless you like runny eggs. If so, yours is ready. Enjoy!

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