Sausage & Veggie Quiche

• chicken sausage8 oz
• onion2¾ oz
• mushroom1¼ oz
• fresh spinach4 oz
• salt½ teaspoon
• black pepper½ teaspoon
• egg6
• milk1 cup
• premade pie crust1
• parmesan cheese0

Instructions

1. 1

   Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.

2. 2

   Remove cooked sausage from pan and wipe away excess fat with a paper towel.

3. 3

   Add onion and sauté until softened and translucent, about 2 to 3 minutes.

4. 4

   Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.

5. 5

   Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.

6. 6

   NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.

7. 7

   Preheat oven to 350˚F (180˚C).

8. 8

   Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage.

9. 9

   Stir to mix evenly.

10. 10

    Combine eggs and milk.

11. 11

    Lightly whisk until just combined.

12. 12

    Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.

13. 13

    Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.

14. 14

    Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned.

15. 15

    Allow to cool for 10 minutes before slicing and serving.

16. 16

    Enjoy!