1 tablespoon unsalted butter, plus more for greasing the pie plate
8 oz. sweet (or spicy) Italian sausage
2 shallots, finely chopped
10 oz. frozen chopped spinach, thawed/squeezed dry
1½ oz. (about ⅓ cup) chopped sun-dried tomatoes, plus 8 thin strips for garnish
10 large eggs
½ cup whole milk
salt and freshly ground black pepper
4 oz. goat cheese
Instructions
Preheat the oven to 325 degrees F. Grease a 9-inch deep-dish pie plate with butter.
Heat the butter in a large skillet over medium heat. Remove the sausage from its casing and place in the skillet. Cook, breaking apart the sausage with a wooden spoon, until cooked through and browned. Remove to a paper-towel-lined plate and set aside.
Add the shallots to the same pan and cook until soft, about 2 minutes.
Add the spinach (don't forget to squeeze out the water first!), ¼ teaspoon salt and ¼ teaspoon pepper and cook until the spinach is tender and its water has evaporated, 3-4 minutes. Add the chopped sun-dried tomatoes and cook until heated through.
Add the sausage to the prepared pie plate and then top with cooked spinach mixture.
In a large bowl, beat together the eggs, milk, ¼ teaspoon salt and ¼ teaspoon pepper until frothy. Pour the egg mixture over the spinach and sausage. Place the pieces of goat cheese on top. Followed by the sun-dried tomato strips.
Bake for 55-60 minutes until set.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/sausage-and-goat-cheese-egg-casserole/