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This spinach, leek, tomato, and kielbasa quiche is a new twist on an old recipe. That is the great thing about cooking…you can easily change recipes with new ingredients. Sometimes it is fun to experiment outside the “recipe box”.
Quiche is one of those foods that reminds me of home. My mom makes the best quiche and she still regularly makes some variety of quiche. She usually makes two at a time because the family loves it just as much the next day as leftovers.
For this quiche, I decided to change the recipe and give it the “Bella” touch. The quiche has Hillshire Farm® Polska Kielbasa instead of ham or bacon, peppered havarti instead of Swiss cheese and leeks instead of onion. I also threw in some cherry tomatoes along with the spinach for extra flavour and colour. The result is super tasty!
Hillshire Farm® Polska Kielbasa contains quality cuts of meat which are flavourful and fully cooked. It is one of those ingredients that is worthwhile having on hand because you can use it so many ways to create delicious dinners. You can fry it, grill it or add it to your favourite recipes instead of other meats for a delightful change.
Give quiche a chance!
- Pastry, made from your favourite recipe
- 1 cup Hillshire Farm® Polska Kielbasa, cut into small pieces
- 1 cup leeks
- 1/2 cup cherry tomatoes, halved
- 4 cups spinach leaves
- 6 ounces peppered Havarti cheese, shredded
- 6 eggs
- 1 cup milk
- 1/4 teaspoon pepper
- Preheat oven to 375 degrees.
- In a skillet cook the Hillshire Farm® Polska Kielbasa, leeks, tomatoes and spinach until leeks wilted and Kielbasa warmed. Remove from the heat and cool.
- Make pie crust from favourite recipe, roll out and place into quiche pan. Press into ridges of pan and roll top of pan with rolling pin to smooth edge.
- Add the kielbasa mixture to the bottom of the crust. Sprinkle with the cheese evenly over the kielbasa mixture.
- Add the eggs, milk, and pepper to a small bowl. Whisk until frothy. Pour the egg mixture over the ingredients in the pan.
- Reduce the oven temperature to 325 degrees and bake on a baking sheet (to catch any drippings) for 1 1/4 hours or until the top is lightly browned and custard is just set in the middle. Cool in the pan for 30 to 40 minutes and then remove the quiche pan ring. Cut into wedges and serve.
I usually serve quiche with a large salad and find that it is a great meal. Quiche leftovers (if there are any!) also make a fantastic lunch the next day. It tastes scrumptious eaten cold or warmed up. My brother also likes it for breakfast…it is made with eggs after all! 🙂
Quiche is one of those meals that is easy to make as you can usually find ingredients in the fridge for it. I picked up the Hillshire Farm® Polska Kielbasa at Walmart, in the deli refrigerator. Just look for the rope sausage!
I hope you have a great day! Thank you for all the blog support and love.