Sausage & Smoked Gouda Pie
What’s for dinner?
A pie!
It’s a perfect way to use up leftover bits of this and that
A super easy one dish meal using a refrigerated pie crust
It doesn’t have a top crust, so it’s basically a Quiche
Fresh spinach, garlic, breakfast sausage, cream, mustard,
onion, sweet peppers, eggs and Smoked Gouda cheese
First brown the sausage and drain on paper towels
Put the pie crust dough into a deep pie pan,
and spread the bottom with mustard for a little extra flavor layer
Saute the onions and peppers until soft
Top with fresh spinach leaves and cover with a pot lid
The spinach will magically wilt down into the other vegetables
Add sausage back into the mix and stir to combine
Place sausage mixture into the prepared pie crust
and add the grated cheese
Smoked Gouda has a wonderful flavor
Whisk eggs with milk or cream and season well with salt and pepper
Carefully pour over all, letting it seep in everywhere
Bake at 350F for 1 hour or until set in the middle and golden
Sausage and Smoked Gouda Pie
Ingredients
- 3/4 lb Breakfast sausage
- 1 large sweet onion chopped
- 2 colored sweet peppers chopped [I used orange]
- 2 cloves garlic minced
- 4 cups fresh spinach
- 8 oz smoked Gouda grated
- 4 eggs
- 1 cup 1/2 and 1/2 or 2% milk
- salt and pepper
- mustard
- 1 baked pie crust*
Instructions
- Prepare pie crust by spreading the bottom with a thin coat of mustard.
- Saute sausage until brown and crumbled and drain well.
- Reserve some of the sausage drippings and saute the onions and peppers with garlic until soft. When vegetables are done, top with spinach and cover pan to wilt spinach. When spinach has wilted, stir into vegetables.
- Add sausage back to pan and combine.
- Put half of the sausage mix into pie crust and top with 1/2 of cheese. Repeat layers.
- Beat eggs with cream and season well with salt and pepper. Pour egg mixture over filling slowly so it fills all the nooks and crannies. Bake at 350 for 1 hour or until middle is set and pie is golden. Let sit for 5 minutes before cutting into wedges. Makes 6-8 servings.
Notes
Let sit 5-10 minutes before slicing
Dinner’s ready!
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I have not made a quiche or a frittata for a long time. You just gave me the inspiration! Thanks, Jenna.
Thanks Nancy, I love to make quiche dishes, anything goes!
Smoked cheeses add so much flavor!
Yes, the smoked Gouda adds an unexpected flavor!
I do this all the time with leftovers. I call it my Anything Quiche. Sausage and Gouda sound delicious.
Thanks Carole, I love to make quiche for that very reason, anything goes!
Jenna, this looks delicious. We love smoked gouda and I always use it in my macaroni and cheese. This sounds great for dinner. Wishing you a lovely day!
Thanks Pam, what a great idea to use smoked Gouda for mac & cheese!
I love this recipe Jenna, so quick and easy and perfect for the weekend guests. I enjoy your lovely art while reading your posts. Have a good week………hugs.
Thank you Emily for your sweet comments!
Quiche is always good, especially with sausage. I always serve a big plate of hash brown potatoes and cinnamon rolls to go with.
Thanks, I agree, quiche is always a great choice!
A little slice of smoked gouda bliss!
Thanks Mary!
I love quiche. I love all of those ingredients, but I particularly love smoked gouda. Nancy’s reference to frittata makes me think that this recipe crustless would still be very good.
Thanks Linda, and I agree, you could go crustless, might need another egg…
This version is so much fun—great tips! Scratch Over It
Loving this guide for the daily challenge! Soundmap Artist Finder
Just this morning, I was thinking about making some sort of quiche or pie. I found a good deal on Gruyere cheese, so I bought three wedges of it, and I plan to use one of them in said quiche or pie. This looks really good. I love the idea of having something like this for breakfast.
Thanks Pattie, I love a savory quiche/pie any time! I think the Gruyere cheese will be delicious!
This sounds so good, Jenna! I love smoked Gouda cheese and this would be perfect for any meal of the day.
Thanks Kitty, I love to make things like this and the smoked Gouda is a flavorful switch from other cheeses 🙂