Frozen spinach souffle makes this quiche a quick addition to a holiday meal. TODD BENNETT/STAFF

Quick cooking with Karin

Make-ahead quiche makes preparing for a holiday brunch easy

Web posted December 9, 1998

 Spinach and sausage quiche

By Karin Calloway
Columnist

Wouldn't it be nice to wake up Christmas morning to find a scrumptious brunch in the refrigerator? This week and next, I'll give you recipes that will help you do just that.

With a little preparation now, you'll serve up a wonderful holiday brunch without having to mess up the kitchen.

Today's recipe for spinach and sausage quiche was given to me by a friend and wonderful hostess, Jean Duncan. She serves this often for luncheons and brunches. The recipe makes two quiches, which is an advantage when serving a crowd.

The recipe calls for baking two deep dish pie shells, combining thawed spinach souffle with browned sausage, mushrooms, eggs and Swiss cheese. Once assembled, the quiches can be frozen. Simply thaw overnight in the refrigerator and bake in the morning.

Karin Calloway is a corporate chef and free-lance writer. You can write her in care of the Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30913. Or send her an e-mail to karinGC@aol.com

When you prepare this recipe, why not use one quiche for a simple supper, with a fruit salad and some Hungry Jack cinnamon biscuits? Then, freeze the remaining quiche for Christmas or New Year's morning. Or, invite friends over for a holiday brunch and serve the quiches with warm Sister Shubert's cinnamon rolls, fruit salad and hot spiced cider.

Spinach and sausage quiche

2 deep-dish pie shells

1 pound bulk sausage

1/2 small onion, chopped

1 can mushroom pieces, drained

2 eggs

1 cup Swiss cheese

2 packages Stouffer's spinach souffle, thawed

Bake the pie shells according to package directions and set aside to cool.

In a skillet over medium-high heat, brown sausage with onion until sausage is no longer pink. Drain well and cool.

Combine sausage mixture with mushroom pieces, eggs and cheese. Fold in spinach souffle and divide evenly between the pie shells. Bake at 350 degrees for 45 minutes, until center of quiche is firm. (Or, wrap in heavy duty aluminum foil and freeze. Thaw overnight in the refrigerator and bake.)

Makes 2 quiches, each serving 4 to 6.

Karin Calloway is a corporate chef and free-lance writer. You can write her in care of the Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30913. Or send her an e-mail to karinGC@aol.com.