Potato Sausage Leek Quiche With Side Baby Spinach Salad - cooking recipe

Ingredients

Filling
1 lb ground sausage
2 cups potatoes, diced
1 leek, roughly chopped
2 garlic, minced
2 cups shredded cheese (I used cheddar and mozzarella)
salt
pepper
2 pie crusts
Egg Mixture
6 eggs
3/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
Optional Side Salad
1 (6 ounce) bag Baby Spinach, salad
1/4 cup extra virgin olive oil
1/2 cup wine vinegar
2 tablespoons honey
1 lemon

Preparation

Pre-heat oven to 350\t\u00b0. On medium heat, cook sausage until brown. Drain sausage and reserve fat in pan. Add garlic, potatoes and leeks to pan. Season with salt and pepper. Cook on medium-high for a few minutes than lower to simmer and cover for about 20 minutes or until potatoes are tender. Drain and mix sausage into the potato leek mixture.
In another a bowl, whisk eggs, half and half, salt and pepper until smooth. Divide half of the potato leek mixture between 2 pie crusts. Sprinkle with cheese and pour egg mixture. Place in the oven and bake for 35-40 minutes, until the egg has set and is lightly browned on the top. Let stand for 5 minutes before serving.
For optional side salad, mix olive oil, wine vinegar, honey and lemon juice. Pour over baby spinach and mix until greens are well coated. Serve along side quiche.