Serve the pork sausages on the quiche with fresh baby spinach and garnish with mixed herbs.
Season with salt and pepper as you serve.
Baby Spinach & Pork Sausage Crustless Quiche
Ingredients
- 750 g Eskort Gold Medal Pork Sausages
- 500 ml (2 C) baby spinach
- 12 eggs
- 500 ml (2 C) cream
- 60 ml (¼ C ) self-raising flour
- 500 ml (2 C) grated cheese
- 15 ml (1 ) T chilli flakes
- 60 ml (¼ C) sunflower seeds
- 10 ml (2 t) onion seeds
- mixed herbs for garnish
- salt and pepper
Method
- Heat the oven to 180°C.
- Beat the eggs, cream and flour in a mixing bowl until well combined.
- Add chilli flakes, cheese and seeds.
- Pour the egg mixture into a baking paper-lined oven tray and top with half teh baby spinach.
- Place the pork sausages in a different pan and bake with the crustless quiche for 15 minutes.
Serve
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