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Spinach and Sausage Quiche

This recipe is a farm favorite and a staple in the LBJ kitchen. We love how versatile the recipe is, you can exchange just about everything but the eggs and pie crust for whats in season in the garden or left overs in the fridge. It takes a little time to make, but it is the perfect meal for breakfast, lunch or dinner, or a quick snack!


Spinach and Sausage Quiche

Pie Crust

1 cup plus 1 Tbsp AP flour

1/2 tsp salt

1/3 cup Lard*

3-5 Tbsp cold water


Egg Filling

1/2 cup onion

1/2 lb spinach

1/2 lb sausage

1/2 tsp garlic powder

1 tsp Italian seasoning

1/2 cup mozzarella

1/2 cup parmesan

10 eggs

1/4 cup milk

salt and pepper to taste


1. Preheat oven to 375 degrees.

2. In your food processor, combine AP flour and salt. Add cold lard and pulse until the mixture looks like wet sand. Continue to pulse and add cold water one tablespoon at a time until the dough just begins to pull away from the side of the bowl. Wrap and place in fridge while working on the filling.

3. Saute onion at medium heat in a tablespoon or so of lard. Add sausage when the onion begins to turn translucent. Brown meat, add garlic powder and Italian seasoning, then add spinach and cook for a minute or two longer until it has wilted. Set aside and let cool.

4. In a bowl, whisk eggs and milk together, add salt and pepper to taste. Grate cheese, make sure to keep them separate.

5. Roll out pie crust on a flat, floured surface.

6. Begin layering! First, add spinach and sausage mix to the pie crust. Sprinkle mozz, then pour egg mixture in. Finally, sprinkle parm on the top.

7. Bake for 35-45 minutes. Make sure the bottom crust is golden brown!




*If you are unable to find lard, butter or shortening can be substituted (make sure its cold!)

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