1 package of puff pastry, thawed (We make our own puff pastry in house, but store bought works just fine).
Mild bulk breakfast sausage – 1 lb.
2 tablespoons olive oil.
Yellow onion – ½ cup, thinly sliced.
1 clove garlic – minced.
1 – 5 oz. package fresh spinach
5 large eggs – beaten
½ c. heavy cream
Pinch of nutmeg
2 cups shredded cheese (I like fontina or gruyere, or a combination of cheeses)
¼ cup parmesan
½ tsp. smoked paprika
Salt & freshly ground pepper
Set the oven to 425 degrees. Press puff pastry into a prepared (pan spray works) deep dish pan, prick with fork, line with foil or pie weights, and blind bake until crust is lightly browned 12-15 mins. Remove crust from oven and reduce heat to 350.
Brown sausage and drain on paper towels. Remove the fat from the pan (not the brown bits of the sausage). Add olive oil and reduce heat. Add yellow onion and a pinch of salt, and slowly caramelize the onions, scraping sausage bits with the released moisture from the onions. Add the garlic, and lightly brown, then the spinach and slightly wilt. Season with pepper. Turn off heat.
Beat 5 large eggs in a bowl with cream and pinch of nutmeg. Season with pepper and salt.
Add the spinach mixture to the par baked crust, then pour the egg mixture to completely cover the spinach.
Top with cheeses, finishing with parmesan. Sprinkle paprika and pepper over the top and bake at 350 for 30 mins or until the center is set.
Remove from oven and let set for 15 -30 minutes.