Step 1

Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.

Step 2

Remove cooked sausage from pan and wipe away excess fat with a paper towel.

Step 3

Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.

Step 4

Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.

Step 5

NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.

Step 6

Preheat oven to 350˚F (180˚C).

Step 7

Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.

Step 8

Combine eggs and milk. Lightly whisk until just combined.

Step 9

Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.

Step 10

Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.

Step 11

Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.

Step 12

Enjoy!