Dishing Up the Dirt

Quiche with Sausage & Mustard Greens

I’m back here sharing another great recipe that utilizes the second portion of that tasty pastry dough that I made a few weeks back for that killer pot pie. The dough makes enough for two pie crusts and it’s great for pot pies and quiches alike! We’re living off of all the spring greens and eggs here at the farm along with protein from neighboring farmers and this quiche was a simple way to celebrate the local bounty. This recipe is also a fun way to get some zesty mustard greens into your diet. Mustard greens are a lovely spring vegetable and I add them to salads, stir fries and they make a great pesto (which you can find the recipe for in my debut cookbook Dishing up the Dirt.) This quiche is a breeze to whip up if you’ve already prepped your pie crust. I’ll link the recipe for the crust in the instructions but I like having it prepared ahead of time just so cleanup isn’t as crazy. But of course you can make your crust as you go,

If you are a part of our Tumbleweed Farm CSA this will be a good way to use up the mustard greens and turnips heading to your CSA boxes very soon!!

Happy cooking everyone!



quiche with sausage and mustard greens

Prep Time: 15 minutes    Cook Time: 1 hour    Serves: 6

Crust Filling
  • 1 pound ground Italian sausage
  • butter or oil if needed
  • 1 small onion, finely chopped
  • hefty pinch of salt
  • 1 teaspoon dried thyme
  • 2 stalks green garlic, minced (or 3 cloves of garlic)
  • 3-4 small Japanese turnips, greens removed and saved for another use
  • 1 bunch of mustard greens, roughly chopped (about 1 1/2 cups)
  • 5 large eggs
  • 1/2 cup cream
  • pinch of salt and pepper
  • 4-6 ounces goat cheese, crumbled


  1. Prepare the crust following the linked recipe from above.
  2. Preheat the oven to 350F.
  3. On a lightly floured surface roll out your dough into approximately a 12-inch round. Place the dough in a lightly oiled 9-inch pie plate. Fold the overhand under and crimp the edges. Place a sheet of parchment paper over the dough and cover with pie weights or dried beans. Pre-bake the pie crust for 10 minutes.
  4. In a large cast iron skillet over medium heat cook the sausage. Use a wooden spoon to break up the meat a bit and cook until lightly browned and not longer pink. About 5-7 minutes. With a slotted spoon remove the meat to a paper towel lined plate and set aside.
  5. Add a touch of butter or oil to the pan (if it's too dry) add the onion, salt and thyme and cook over medium-high heat until soften and lightly browned. Add the green garlic and turnips. Cook until the veggies are softened and fragrant about 5 minutes. Add the sausage back to the pan along with the chopped mustard greens and cook a few minutes longer until the greens wilt a bit and the mixture is well combined. Remove from the heat and scoop the filling into the prepared pie curst.
  6. In a medium size bowl whisk together the eggs and cream with a pinch of salt and pepper. Pour the eggs over the meat/veggie mixture and sprinkle with the cheese. Place in the oven and bake until the eggs are just set, about 45 minutes.
  7. Remove from the oven and let cool for 10 minutes before slicing and serving.


*Use this recipe as a guide and adjust measurements and ingredients as necessary.

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