Sausage & Veggie Quiche

This savory quiche is loaded with chicken sausage, spinach, and mushrooms, all baked into a fluffy, buttery crust that's simply irresistible.

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

4. 4

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

5. 5

   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.

6. 6

   Preheat oven to 350˚F (180˚C).

7. 7

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

8. 8

   Combine eggs and milk. Lightly whisk until just combined.

9. 9

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

10. 10

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

11. 11

    Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.

12. 12

    Enjoy!

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