You Will Need:
1 refrigerated 9-inch pie crust
5 large eggs
1 cup whole milk (or 50–50 whole milk and cream or half and half)
2–3 cups fresh spinach
1 cups shredded mozarella cheese, divided
1 cup cooked breakfast sausage links, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350° F. Remove pie crust from the fridge and bring to room temp.
In a medium skillet or pan, cook sausage links until browned and fully cooked through, about 5 minutes. Transfer to a cutting board and chop into small slices. Add spinach to the same skillet and saute until tender, about 1 minute. Season with salt and pepper, transfer to a cutting board and roughly chop.
Combine eggs, salt, and pepper in a bowl. Whisk well. Add milk/cream and whisk again until fully incorporated.
In a pie dish or COOLED 9 inch skillet (let fully cool if using the same skillet or pie crust will melt), lay out the pie crust and crimp the edges using your thumb and index finger. Fill with layer of sausage, spinach, and half of the cheese. Pour in egg mixture and sprinkle remaining cheese evenly over the entire quiche.Bake for 35-40 minutes or until the center is set and quiche is turning slightly golden on the surface.