Snowshoeing Brunch

Feb 18, 2015

This has been the perfect winter for snowshoeing, venturing off into the wilds of snow-covered terrain, unbroken by any tracks or signs of wildlife. For thousands of years, human’s primary mode of travel through winter conditions was snowshoeing.   And this year, living in the woods with the snow so deep, turns out we’re no exception.

To make my daily walk round the cove necessitates fastening the leather straps of my wooden & rawhide snowshoes around my boots, and trekking off to shore. Tait, our Nova Scotia duck tolling retriever, (who stands no more than 20 inches tall), has long since declined to join me.

Snowshoeing is great exercise, and sure works up the appetite. Promising some adventurous friends brunch if they would join me for a snowshoe into our house, I made the recipe for Spinach and Sausage Quiche.

I like quiches without crust, they’re lower in calories, and easier and quicker to prepare. This preparation is also made lighter by using ricotta, which creates a fluffy texture. A crumbling of feta provides a nice saltiness, and complements the spinach. Cooked and crumbled garlic sausage adds a savory spice.

Once baked and set, Spinach and Sausage Quiche can be enjoyed at any temperature. I unwrapped a piece from foil and enjoyed it the next morning cold, out on the snowshoeing trail.

Spinach & Sausage Quiche

Spinach & Sausage Quiche

Cheryl Wixson
You’ll never miss the crust in this easy to prepare quiche. For a festive brunch, enjoy with cinnamon rolls and a salad tossed with wild blueberry dressing.


  • 1 cup artisan Maine ricotta*
  • 1 cup frozen spinach drained & chopped
  • ½ pound garlic sausage* cooked, crumbled & fat drained
  • 8 eggs
  • 2 ounces artisan Maine feta*
  • ¼ cup milk
  • Fresh pepper to taste
  • Butter to grease pan


  • Preheat the oven to 350 degrees. Generously butter a glass quiche pan: 10 inches in diameter by at least 2 inches deep.
  • Layer the ricotta on the bottom of the pan. Drain the spinach and finely chop. Sprinkle over the top of the ricotta cheese. Cook the sausage in a fry pan until just brown on the outside. Drain the fat. Crumble and sprinkle over the pan. In a small bowl, beat the eggs with the milk. Season with fresh pepper. Pour over the ricotta mixture. Sprinkle the feta cheese over the top. Bake until the quiche is set, about 40 minutes.
  • Let set for 5 minutes before slicing. Makes 8 servings.

Cheryl's Notes

Nutritional analysis per serving: 247 calories, 18 grams protein, 4 grams carbohydrates, 18 grams fat, 462 mg. sodium, 1 gram fiber. Bonus: good source of Vitamins B6, B12, A & K.
* Whenever possible, I’m partial to local, artisan cheeses and sausages produced by our friends and neighbors. We love the cheeses from Appleton Creamery and Tide Mill Farm. Poland Family Farm, Old Ackley Farm are our favorite sausage makers.

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