Sausage, Spinach and Fontina Quiche

½ recipe pâte brisée (see page 23) 6 ounces sweet Italian sausage, casings removed 2 tablespoons unsalted butter or olive oil 2 garlic cloves, finely chopped 2 cups packed baby spinach ½ teaspoon table salt ½ teaspoon black pepper 1 cup whole milk 1 cup heavy cream 4 large eggs 3 ounces fontina

Nutritional information per serving (based on 12 servings): Calories 300 (75% from fat) • carb. 10g • pro. 9g • fat 25g • sat. fat 7g • chol. 110mg • sod. 380mg • calc. 98mg • fiber 0g

Roll out the dough into a 10-inch disc that is about ⅛-inch thick. Fit into an ungreased 9-inch deep-dish pie plate. Chill in refrigerator for about 20 minutes. Preheat the Cuisinart® Convection Toaster Oven Broiler to 350°F on the bake function with the rack in position A. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in preheated oven for 20 to 22 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown, about an additional 15 minutes. Remove; reserve. Heat a skillet over medium-high heat. Add the sausage, breaking it up with a spatula or the back of a wooden spoon. Sauté until lightly browned; reserve. Do not clean out pan. Add the butter to the hot pan. When it has melted, add the garlic and sauté until golden. Add the spinach, about a quarter-cup at a time, and a pinch each of the salt and pepper. Sauté until bright and wilted; combine with sausage and stir to combine; reserve. In a medium bowl, mix the milk, cream, eggs and remaining salt and pepper. Using a Cuisinart® hand or stand mixer fitted with the whisk attachment, whip the mixture until completely combined. Spread the sausage/spinach mixture evenly on the bottom of the tart shell. Pour in the liquid mixture and top with the fontina. Bake about 40 to 60 minutes, or until the quiche has browned on top and is just set.