INGREDIENTS:

• 2 Roasted Garlic & Asiago Chicken Sausages, diced
• 9 inch store bought frozen pie crust, thawed 
• 1 Tbsp olive oil
• 1 medium onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 cup Tuscan kale, chopped and stems removed
• 2 cups spinach, chopped
• 3 eggs
• 1/2 cup heavy cream
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/2 cup grated parmesan cheese
• 1 cup gruyere cheese, shredded

DIRECTIONS: 

• Preheat the oven to 375 degrees. 
• To a pan on medium heat, add the olive oil and onions and cook until the onions start to soften.
• Add the garlic and cook for 30 seconds, then add the kale. 
• Cook until the kale starts to wilt, then add the Roasted Garlic & Asiago Chicken Sausage.
• Cook for a few minutes, stirring occasionally, then add the spinach.
• Cook until all the spinach has wilted then remove the pan from the heat and set aside.
• In a bowl, whisk the eggs, heavy cream, salt, pepper, and parmesan cheese together.
• Add a layer of gruyere (1/2 cup) to the bottom of the pie crust.
• Add the chicken sausage mixture and spread the mixture so it lays as even as possible in the pie crust.
• Pour the egg mixture on top followed by the rest of the gruyere.
• Bake for 35-40 minutes or until the cheese and crust are golden brown.