Spinach and Weisswurst Quiche Recipe

• 1 Basic Pie Dough or 9-1/2-inch frozen deep-dish pie crust
• 8 ounces fresh Weisswurst Sausage (about 4 sausages)
• 1 tablespoon olive oil
• 1/2 medium yellow onion, small dice
• 6 ounces baby spinach, coarsely chopped
• 4 large eggs
• 1 1/4 cups half-and-half
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

1. Heat the oven to 350°F and arrange a rack in the middle. If using homemade pie dough, lightly flour a clean work surface and roll dough into a 12-inch round approximately 1/4 inch thick. Line a 9-1/2-inch deep-dish pie plate with dough, trimming within 1 inch of the plate. Fold excess dough under and pinch to create a decorative edge. Place in the refrigerator for 5 minutes while the oven finishes heating up.
2. Line crust with a piece of parchment paper or aluminum foil large enough to hang over the edge by 1 inch, then fill with pie weights or dried beans. Bake crust on a baking sheet until set and light brown, about 20 minutes. Remove the pie weights and parchment paper and continue baking until crust is dry to the touch, about 10 minutes more. Let cool slightly before adding filling, at least 10 minutes.
3. Meanwhile, place sausage in a medium frying pan over medium heat. Cook, turning occasionally, until browned all over and interior temperature registers 150°F to 160°F on an instant-read thermometer, about 20 minutes. Remove to a cutting board until cool enough to handle. Slice sausage in half lengthwise, then into 1/4-inch-thick half moons; set aside.
4. Discard any excess fat from the pan and wipe with a paper towel. Return the pan to the stove over medium heat and add oil. When it shimmers, add onion and season with salt and freshly ground black pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add spinach and cook, scraping up any browned bits from the bottom of the pan, until spinach is wilted and any released liquid has evaporated, about 2 minutes. Add reserved sausage and stir to incorporate. Evenly scatter sausage mixture in cooled quiche crust.
5. Combine eggs, half-and-half, salt, and pepper in a large bowl and whisk until smooth. Pour custard evenly into quiche crust. Place quiche on a baking sheet and bake until set, puffed, and light golden brown, about 40 minutes. Let cool at least 20 minutes before serving.