Okay, if you didn’t get the idea already, quiches are a perfect excuse to use up odds and ends of meats and vegetables in your fridge. This particular day I had sausage and spinach on hand. Other times I have combined bacon and spinach or packed loads of vegetables and topped my quiche with potatoes in this Potato-Topped Quiche recipe.
At any rate, these pies are great to eat any meal of day and you can prepare everything ahead of time (up until the baking part) and then bake it when you’re ready to eat it. Eat a slice with a simple salad or fresh fruit and down it with your favorite cocktail.
That’s how you should enjoy a slice of quiche anyway (in my humble opinion).
Preheat oven to 375 degrees F. Prepare pastry shell and set aside.
Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.
Thaw spinach, drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well.
Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, milk, dill, salt and pepper; mix well. Pour egg mixture over sausage mixture and sprinkle in the halved tomatoes.
Bake, uncovered, for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving.