Here’s just a couple of my favorite quiche recipes! They’re great comfort food and yummy at any time of the day! When I’ve run out of time or had a last minute get together, I’ll sometimes cheat and purchase one that is premade, but they’re just not the same.

Spinach-Sausage Quiche

8 oz bulk pork sausage

6 green onions, including some tender green tops, sliced

2 garlic cloves, minced

1 teaspoon vegetable oil, if needed

1 bag (6 oz) fresh spinach, cooked, chopped and squeezed, or ½ package (5 oz) frozen chopped spinach, thawed, drained and squeezed dry

1 ½ cups grated Monterey Jack cheese

9-inch Pie Shell

3 large eggs

1 ½ cups half-and-half or whole milk

½ teaspoon salt

1/8 teaspoon white pepper

½ teaspoon dried oregano

¼ cup grated Parmesan cheese

Preheat oven to 350⁰F. In a medium nonstick skillet over medium heat, cook sausage, green onions, and garlic, breaking up sausage with a wooden spoon, until meat is no longer pink, 6 to 7 minutes. Add oil, if needed. Stir in spinach. Sprinkle grated Monterey Jack in pie shell. Add sausage-spinach mixture to pie shell.

In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and oregano. Pour egg mixture over mixture in pie shell. Sprinkle with grated Parmesan. Bake until a knife inserted in the center comes out clean and top is golden brown, 40 to 45 minutes. Let stand for 10 minutes. Cut into wedges and serve.

Shrimp and Crab Quiche

Sometimes in this recipe I’ll just make it as a crab quiche and double the crab, especially if I’m serving Shrimp Cocktail. YUM!

1 Tbsp. butter or margarine

¼ cup finely chopped yellow onion

¼ cup diced celery

¼ cup diced red bell pepper

3 large eggs

1 cup half-and-half or whole milk

¼ tsp dried dill weed

1 Tbsp chopped parsley

¼ tsp salt

Freshly ground pepper

9-inch Pie Shell

4 oz small cooked shrimp

4 oz crabmeat, flaked

1 cup grated Monterey Jack cheese

Preheat oven to 350⁰F. In a medium skillet over medium heat, melt butter. Add onion, celery, and bell pepper and sauté until tender, about 5 minutes.

In a medium bowl, whisk together eggs, half-and-half, dill, parsley, salt, and pepper to taste. Spoon vegetable mixture over bottom of pie shell. Top with shrimp and crab. Pour egg mixture over all. Sprinkle with cheese. Bake until set and top is golden brown, 45 to 50 minutes. Let stand for 10 minutes. Cut into wedges and serve.

*These recipes are written by Maryana Vollstedt from “The Big Book of Breakfast.”