Before you begin preparing the quiche, preheat your oven to 400 F so that it is ready by the time you slide the quiche in. Then, use shortening to grease a 13-by-9-inch baking dish – it is best if the dish is made of glass, as this will help you judge whether the self-crusting quiche is done or not.
Now, chop up your sausages, and toss them into a medium-sized skillet on the stove over medium heat. Cook these for around 8 minutes – keep stirring frequently all this while, to make sure the sausages are cooked and browned evenly. Once they are done, remove them from the skillet, and drain them on some paper towels.
Put the skillet back on the stove, and pour in the vegetable oil. Heat this up, and then toss in the onion and bell pepper. Soften these, and then add in the mushrooms. Keep stirring it and allow it to cook for around 3 minutes, until the vegetables are soft and tender.
Toss in the spinach and let it wilt, then add in the cooked sausages. Heat it all through briefly. Then, take the pan off the heat, and pour the sausage and vegetable mixture into your greased baking dish. Sprinkle on the shredded mozzarella or provolone cheese.
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Then, take a medium bowl, and add in all the ingredients for the topping – the beaten eggs, milk, melted butter/margarine, flour, and grated Parmesan cheese. Blend it all together with a wire whisk until smooth, and pour it over the quiche filling in the baking dish.
Slide this into to oven, and bake for around 30 to 40 minutes, until it sets and the top develops a pleasing golden brown colour. To check for doneness, insert a knife into the centre – if it comes out clean, you will know it is ready.
Image courtesy: foodlovers.co.nz