Hearty Sausage & Mushroom Quiche

This hearty take on quiche is great and the phyllo crust gives it a lacy look. Leave out the sausage and you have a vegetarian dish. You can always substitute your favorite cheese or vegetables. Serve with a salad and you're good to go! xo

1 lb Italian Sausage, removed from casings
1 Medium Onion, Chopped
2 C Sliced Mushrooms
4 C Baby Spinach
6 Large Eggs
1/2 C Milk
1/2 t Pepper
1/2 t Ground Mustard
10 Sheets Phyllo Dough
1/2 C Mozzarella Cheese

Preheat oven to 350 degrees. Coat a 9-inch deep-dish glass pie pan with Pam.

Cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels. Add onion and mushrooms and cook, stirring, until beginning to brown, 4 to 5 minutes. Add spinach and stir until just wilted, about 1 minute. Transfer the vegetables to the bowl with the sausage; set aside.

Whisk eggs, milk and pepper & mustard in a medium bowl.

Unroll phyllo onto a clean, dry surface. Place one sheet of dough into the prepared pie pan, spray with cooking spray. Repeat with the remaining phyllo, spraying between each layer. Spread the sausage mixture in an even layer on top of the phyllo; pour in the egg mixture and top with cheese. Fold the phyllo that is hanging over the edges back onto the egg mixture.

Bake the quiche until the top is browned and the phyllo is crispy, 40 to 45 minutes. Let cool for 10 minutes before cutting into wedges.


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