Crustless Quiche

1. Preheat oven to 350 F.
2. In a large bowl, whisk together the flour, salt, and pepper. Slowly add in the beaten eggs, whisking the entire time to prevent lumping. Add the milk, 3/4 cup cheese, and spinach. Stir until thoroughly combined. Set aside.
3. In a small skillet over medium heat, melt the butter. Add the onions and mushrooms to the pan and cook on medium heat for 5 minutes, or until softened. Remove from the burner and allow to cool. While the onions and mushrooms are cooking, cook the sausage in another small skillet over medium heat, making sure to crumble it into small pieces as it’s cooking. When done remove from heat and allow to cool.
4. When the onions and mushrooms have cooled slightly, add them to the egg mixture and stir to combine.
5. Pour the egg mixture into a 9-inch glass bottomed pie dish that has been rubbed with butter.
6. Top half of the dish with the crumbled sausage (see note below if you are making the entire quiche sausage). Sprinkle the remaining 1/4 cup cheese over the entire dish.
7. Place in the oven and cook for 40 minutes until set and slightly golden.

Note: If you want meat in the entire dish, triple the amount of sausage and stir it into the mixture when you stir in the onions and mushrooms. Also, we do not eat much salt in my household. So, if you like things a little saltier, you might want to adjust the seasoning slightly.