- 20 min
- 1h15 min
- 6 extra large eggs
- 1/2 cup (60 g) grated Saputo Pecorino Romano cheese
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) cream or half and half
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil, divided
- 8 oz. (250 g) mild turkey sausage, casing removed and cut into small chunks
- 1/2 Vidalia (sweet) onion, diced finely
- 1/2 red bell pepper, diced finely
- 2 cups (240 g) baby spinach leaves
- 1 cup (120 g) Saputo Mozzarellissima Shredded cheese
- Garnish with a chiffonade of 6 to 8 fresh basil leaves and additional spinach leaves
- Preheat an oven to 350°F (180°C). Grease a 9-inch ceramic quiche dish with cooking spray and set aside.
- In a large bowl, whisk together the eggs, milk or half and half, pecorino romano, salt and pepper. Set aside.
- In a large cast iron skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the turkey sausage and sauté until browned and cooked through, about 6 to 8 minutes. Transfer to a bowl and wipe out the pan with paper towels.
- In the same pan over medium-high heat, warm another tablespoon of olive oil. Add the onion, bell pepper and spinach and cook until the onion is translucent, about 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes. Add the sausage back into the skillet and combine with cooked vegetables. Transfer vegetable/sausage mixture into the quiche dish. Pour the egg mixture over the vegetable/sausage mixture.
- Top with Shredded Mozzarellissima and garnish with basil and additional spinach leaves. Place dish on lined baking sheet for easy transfer in and out of the oven. Bake quittata for 45 - 55 minutes, or until top is golden brown. Serve hot with fresh salads and crusty bread
A recipe developed by our foodie influencer @simplybeautifuleating
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