This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 1 unbaked 9-inch pie crust
  • 1 cup baby spinach
  • 1/2 cup fresh parsley leaves, chopped (about 1/2 bunch)
  • 3 fresh sage leaves
  • 1 sprig fresh mint, leaves only
  • 2 sprig fresh marjoram, leaves only
  • Kosher salt
  • 8 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 cups grated aged Gouda cheese, divided
  • 3/4 cup crumbled cooked Italian sausage


Serves: 6


Preheat the oven to 400°F.

Line the pie crust with parchment paper, fill with baking beans or pie weights and bake for 15 minutes. Carefully remove the baking beans and parchment, and continue to bake until golden brown, 10-13 minutes more. Allow to cool to room temperature before filling.

Meanwhile, in a mortar and pestle or food processor, grind the spinach, parsley, sage, mint and marjoram with 1 teaspoon salt until a very coarse paste forms. If it doesn't form into a paste, add 1 tablespoon water.

In a large bowl, whisk together the eggs, melted butter and herb paste until combined. Stir in 1 cup of the cheese.

Line the pie crust with the sausage, pour in the egg mixture and top with the remaining 1/2 cup cheese. Place on a level surface in the freezer until completely frozen, about 2-3 hours. Wrap in plastic wrap and store until desired.

To bake, preheat the oven to 350°F. Remove the quiche from the freezer, remove plastic wrap and bake on the bottom shelf of the oven until the center is set and the top is dark golden, 60-70 minutes. Cool at room temperature for 1 hour before serving.