1 prepared 9" frozen deep dish pie crust
8 oz sweet Italian sausage, casings removed, alternatively you can use thin sausages with casings intact, see below*
1 Tbsp olive oil
8 oz broccoli rabe, washed, trimmed and cut into 1/2" pieces
1 clove minced garlic
1 Tbsp cornstarch
1 cup whole milk
4 large eggs and 1 large egg yolk
1/2 cup heavy cream
3/4 tsp kosher salt
1/8 tsp ground black pepper
dash of nutmeg
dash of cayenne pepper
6 oz whole mile mozzarella cheese, shredded
Heat olive oil in large skillet over medium heat and cook sausage removed from the casings, stirring to break up until no longer pink, about 6 mins. Transfer to a plate and set aside. *Alternatively the sausage can be kept with the casings if you prefer and thorougly browned in pan on all sides until no pink remains, then cooled and sliced thinly. Saute broccoli rabe in same skillet, cook, stirring occasionally, until slightly softened, about 6 mins, in last 2 mins of cooking add minced garlic and stir and sauté with the rabe. Remove rabe and garlic from pan and let cool. Preheat oven to 350 degrees. For the custard: place cornstarch in large bowl add about 3 Tbsps of the milk and whish until cornstarch is dissolved. Whisk in remaining milk, eggs, cream and spices until blended and smooth. Assemble quiche: scatter sausage, rabe and cheese evenly over crust.
Gently pour the custard mixture over filling, using a fork gently push filling down into custard. Bake in center of oven until quiche is lightly browned and set in center and 50-60 mins. Let cool then serve.