Italian Sausage and Spinach Quiche

This quiche is packed with protein from the sausage, eggs, and cheese for a filling and satisfying meal.

The spinach adds some greens for added nutrition.

It can be made ahead of time and reheated for an easy meal.

The pie shells can be high in calories and fat.

Sausage can be high in sodium and saturated fat.

Not suitable for those with lactose intolerance.

This quiche is a good source of protein and calcium.
The spinach provides iron and Vitamin K for added nutrition.

	2 deep dish pie shells
	1 lb italian sausage , cooked , drained and crumbled
	6 eggs , beaten
	1 carton ricotta cheese
	16 ounces mozzarella cheese , shredded
	2 packages frozen chopped spinach , thawed and well drained
	1/2 cup yellow onion , chopped
	1/4 cup red bell pepper , chopped
	1 dash kosher salt
	1 dash white pepper
	1 teaspoon dried oregano leaves , rub between fingers to waken flavor
	1 teaspoon dried basil leaves , rub between fingers to waken flavor
	1/2 teaspoon onion powder
	hot sauce , to taste ( optional )

1.	Preheat the oven to 375°F (190°C).
2.	In a mixing bowl, stir together the eggs, ricotta cheese, shredded mozzarella cheese, drained spinach, cooked sausage, onion, red pepper, salt, white pepper, oregano, basil, and onion powder.
3.	Add a dash of hot sauce if desired.
4.	Pour the mixture into the two pie shells.
5.	Bake in the preheated oven for 50-55 minutes or until the quiche is set and the crust is golden brown. Let cool for 5-10 minutes before slicing and serving.