2 tbsp unsalted butter
1/2 lb sausage
1/2 bag of fresh baby spinach leaves
1 1/2 cups sharp cheese
3/4 cup (20 cl) heavy whipping cream
1/4 cup (10 cl) milk
2 shavings of fresh nut of nutmeg
Soften the butter and spread it evenly over a 10 inch flat bottomed tart pan (you can substitue a 9 in round cake pan, but you won’t get the best results with a pie pan).
Cook the sausage.
Cut the thick stems off the spinach and wilt it in the microwave for 30 seconds.
Whisk your eggs, cream, and milk. Rub the nutmeg with the edge of a sharp knife to create nutmeg powder over the mixing bowl. Whisk, Whisk, Whisk.
Layer the sausage, spinach, diced onion and shredded cheese (I used sharp cheddar).
Pour the egg mixture over the toppings.
Bake for 35 minutes at 350°F (176°C).