Sausage, Spinach, and Onion Quiche

1 piecrust

2 tablespoons olive oil

1/4 pound country-style pork sausage (this was 3.00/pound at Fresh Market, so this is only .75!)

2 medium onions, chopped (we used one red onion and one normal onion)

Kosher salt and black pepper

1 cup spinach, chopped (we used frozen spinach, boiled it for a bit, and drained well)

4 large eggs

3/4 cup half-and-half

1/8 teaspoon ground nutmeg

6 ounces white cheddar or gruyere cheese, grated (we used “raw milk cheddar” from Trader Joe’s)

Heat oven to 375° F. Form the piecrust into a 9-inch pie plate or tart pan. Place on a baking sheet.

Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the spinach. Cook for another minute or two. Transfer mixture to a large bowl. In the same skillet, cook the sausage until brown (if the sausage you bought has a casing, remove the meat from the casing). Once cooked, add sausage to spinach/onions. Add cheese to the bowl.

In a medium bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir this into the onion mixture.

Pour the mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes.

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