Tasty for breakfast, lunch, or a late-night snack.
What to buy: Weisswurst is a subtly flavored fresh German sausage with hints of herb and lemon. It can be found at most gourmet grocery stores and butcher shops. If you can’t find it, just use any other fresh sausage that you like.
Game plan: If you’re using a frozen pie crust, follow the package directions for defrosting and then proceed with the recipe as normal.
1 1/2 teaspoons kosher salt, plus more for seasoning the onion
1 teaspoon freshly ground black pepper, plus more for seasoning the onion
Heat the oven to 350°F and arrange a rack in the middle. If you’re using homemade pie dough, lightly flour a clean work surface and roll the dough into a 12-inch round approximately 1/4 inch thick. Line a 9-1/2-inch deep-dish pie plate with the dough, trimming within 1 inch of the plate. Fold the excess dough under and pinch to create a decorative edge. Place in the refrigerator for 5 minutes while the oven finishes heating up.
Line your fresh or defrosted pie crust with a piece of parchment paper or aluminum foil large enough to hang over the edge by 1 inch, then fill it with pie weights or dried beans. Bake the crust on a baking sheet until set and light brown, about 20 minutes. Remove the pie weights and parchment paper and continue baking until the crust is dry to the touch, about 10 minutes more. Let cool slightly before adding the filling, at least 10 minutes.
Meanwhile, place the sausage in a medium frying pan over medium heat. Cook, turning occasionally, until browned all over and the 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 the sausage in half lengthwise, then into 1/4-inch-thick half moons; set aside.
Discard any excess fat from the pan and wipe with a paper towel. Return the pan to the stove over medium heat and add the oil. When it shimmers, add the onion and season with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the spinach and cook, scraping up any browned bits from the bottom of the pan, until the spinach is wilted and any released liquid has evaporated, about 2 minutes. Add the reserved sausage and stir to incorporate. Evenly scatter the sausage mixture in the cooled quiche crust.
Combine the eggs, half-and-half, and measured salt and pepper in a large bowl and whisk until smooth. Pour the custard evenly into the quiche crust. Place the 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.