Welcome to a beloved classic in our home! What makes this recipe truly shine is its ingenious simplicity – no base required, meaning less prep and equal flavor. Feeling mischievous? Slip in extra veggies incognito or swap in salmon for an exciting twist. This recipe is a jack-of-all-trades, never failing to impress!

My Sunday ritual involves whipping this up and freezing it in ready-to-go portions. The older kids have their game on – they pack one for school or enjoy it after classes. Dive in and relish the convenience and deliciousness!

• 500 grams cooked sausages, crumbled
• 300 grams (or frozen) spinach, chopped
• 500 grams ricotta cheese
• 250 grams mozzarella cheese, shredded
• 6 large eggs
• 1/2 cup milk (any type you prefer)
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In the air fryer, cook the sausages until browned. Remove from heat and set aside. Once cooled, slice into bite-sized pieces.
   
3. In the frying pan, cook the chopped spinach and cook for a few minutes until wilted. If you're cooking frozen spinach, cook until thawed and the water has evaporated. Remove from heat and let it cool slightly.
   
4. In a mixing bowl, whisk together the eggs, ricotta cheese, milk, salt, pepper, garlic powder, and red pepper flakes (if using) until well combined.
5. Place the sausages and spinach over the egg and ricotta mixture.
6. Sprinkle half of the shredded mozzarella cheese over the top. And gently mix until combined.
   
7. Place the mixture in a baking dish. Sprinkle the rest of the mozzarella cheese on top. Carefully transfer it to the preheated oven.
   
8. Bake for about 40-45 minutes or until the quiche is set and the top is golden brown. You can insert a knife into the center – if it comes out clean, the quiche is ready.
9. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.

Enjoy!