The only bad thing about this recipe is that when you go to take the skillet from the oven after baking, your arm might fall off. I opted to stop the fall by grabbing the hell-hot dish with my bare hands – lest we lose brunch. This is a substantial meal that serves a lot of people (and makes them all happy).
Though I only served four people (and two toddlers), I now have dinner ready for my husband for the next four Tuesday nights that I work! This freezes EXTREMELY well, so don’t be worried about the serving size. It was also quite easy to prep ahead. I prepped every part (leeks, spinach, sausage, potatoes) the day before and things came together in about five minutes the next morning. My last tip for this is to buy as much prepped as possible. I bought Trader Joe’s frozen chopped leeks, frozen spinach, frozen potatoes, and pre-shredded cheese. None of this makes it less healthy – just quicker!
Sometimes people describe a new recipe to me and I’m like, “yeah that can’t really be bad” – you know, “okay so you take cool whip, ice cream, chocolate, caramel, sliced strawberries…”. Yes, I’m sure that tastes good. Other times I’ll hear about or try a recipe where the whole is much greater than the sum of its parts. As in, this tastes better together than I pictured it tasting when I took inventory of the ingredients. This is one of those recipes! I the leeks have a touch of sweet which plays off the mellow Swiss cheese and the salty sausage. Just so good!
Crustless Quiche with Turkey Sausage, Spinach and Swiss
16 oz. turkey sausage breakfast links
2 tbsp. maple syrup
2 tbsp. butter, divided
2 c. chopped leeks (white and green parts only)
3 c. frozen shredded potatoes, with 1/2 tsp. salt
16 oz. frozen spinach, thawed and squeezed dry
1 1/4 c. milk
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. shredded Swiss cheese
1. If cooking immediately, preheat oven to 350 degrees and place oven rack in top 1/3 of the oven.
2. Spray a skillet or griddle with nonstick spray and cook sausage links until golden brown and cooked throughout. Set aside to cool, then roughly chop. Add maple syrup to bowl and toss to coat.
3. Add 1 tbsp. butter to pan and cook leeks over medium high heat until softened and fragrant – 3-5 minutes. Remove to small bowl or tupperware and add second tbsp. of butter to pan.
4. Add potatoes to pan along with salt. Cook, stirring occasionally, until golden brown.
5. Whisk eggs, milk, salt and pepper in a large mixing bowl until throughly combined.
6. Spread potatoes evenly in bottom of large, oven-proof skillet. Top with chopped sausage, leeks, and spinach.
7. Pour egg mixture over top and tilt pan if necessary to evenly spread.
8. Top with shredded cheese. Bake for 35-40 minutes or until golden brown.
9. Let cool at least 10 minutes. Cut into wedges and serve. May be served warm or room temperature.