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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
If youre using homemade pie dough, lightly flour a clean work surface and roll the dough into a 12-inch round approximately 1/4 inch thick.
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3
Line a 9-1/2-inch deep-dish pie plate with the dough, trimming within 1 inch of the plate.
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4
Fold the excess dough under and pinch to create a decorative edge.
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5
Place in the refrigerator for 5 minutes while the oven finishes heating up.
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6
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.
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7
Bake the crust on a baking sheet until set and light brown, about 20 minutes.
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8
Remove the pie weights and parchment paper and continue baking until the crust is dry to the touch, about 10 minutes more.
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9
Let cool slightly before adding the filling, at least 10 minutes.
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10
Meanwhile, place the sausage in a medium frying pan over medium heat.
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11
Cook, turning occasionally, until browned all over and the interior temperature registers 150 degrees F to 160 degrees F on an instant-read thermometer, about 20 minutes.
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12
Remove to a cutting board until cool enough to handle.
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13
Slice the sausage in half lengthwise, then into 1/4-inch-thick half moons; set aside.
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14
Discard any excess fat from the pan and wipe with a paper towel.
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15
Return the pan to the stove over medium heat and add the oil.
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16
When it shimmers, add the onion and season with salt and pepper.
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17
Cook, stirring occasionally, until soft, about 5 minutes.
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18
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.
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19
Add the reserved sausage and stir to incorporate.
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20
Evenly scatter the sausage mixture in the cooled quiche crust.
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21
Combine the eggs, half-and-half, and measured salt and pepper in a large bowl and whisk until smooth.
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22
Pour the custard evenly into the quiche crust.
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23
Place the quiche on a baking sheet and bake until set, puffed, and light golden brown, about 40 minutes.
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24
Let cool at least 20 minutes before serving.
