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Sausage Quiche

Sausage Quiche





  • 250g Aguila Crumbled Sausage
  • ½ cup onion(75 g), chopped
  • ½ cup mushroom(35 g), chopped
  • 4 oz fresh spinach(110 g), chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 6 eggs
  • 1 cup milk(240 mL)
  • 1 premade pie crust, thawed
  • parmesan cheese, grated
  1. Cook AGM crumble sausage over medium-high until lightly browned, about 5-7 minutes. Remove cooked sausage from pan.
  2. Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes. Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
  3. Preheat oven to 350˚F (180˚C).
  4. Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
  5. Combine eggs and milk. Lightly whisk until just combined.
  6. Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
  7. Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
  8. Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
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