Spinach and Ricotta Quiche

Part two of your weeknight meal planner. The salad was a little lackluster with just lettuce and some dressing. We might add some other vegetables to it next time. But the quiche came out nicely and the puff pastry crust was quite the time saver.

Ingredients:
1 sheet (half of a 17.3 oz pkg) frozen puff pastry, thawed (use the rest Thursday)
1/4 cup EVOO
6 cups (half of an 11 oz pkg) baby spinach (use the rest Thursday)
Salt and pepper
1/4 lb italian sausage links, casings removed
4 eggs
1/2 container ricotta cheese (use the rest Friday)
1/2 cup heavy cream (use the rest Friday)
1 1/2 tsp grainy mustard
1 small head green-leaf lettuce, torn into bite-size pieces

Directions:
1. Preheat the oven to 400. Press the puff pastry into a 9-inch glass pie plate; trim the excess. Prick the bottom all over with a fork, line with parchment paper and fill with dried beans (or pie weights). Bake until golden, about 20 minutes. Remove the parchment and beans; transfer the pan to a rack to cool. Leave the oven on, but lower the temperature to 350.
2. Meanwhile, in a large skillet, heat 1 tbsp EVOO over medium-high heat. Add the spinach and cook, tossing, until wilted, about 1 minute. Season lightly with salt, then drain in a colander. Add 1 tbsp EVOO and the sausage to the skillet; cook over medium-high heat, breaking the meat up with a spoon, until golden-brown and cooked through, 3-4 minutes.
3. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together the eggs, ricotta, and cream; pour into the shell. Bake until the eggs are set and the crust is golden, about 35 minutes.
4. Meanwhile, in a salad bowl, whisk together the remaining 2 tbsp EVOO and the mustard; season with salt and pepper. Add the lettuce and toss. Serve with the quiche.