Preheat oven to 425°F.

Roll out the pie dough into an 11” circle. Grease and flour an 8” x 2” tart pan. Carefully press dough into pan, pinching off any excess dough.

Using a fork, prick bottom and sides of dough every ~2”.

Bake pie crust for 10-12 minutes, or until it just begins to turn golden brown.

Remove crust from oven and set aside.

Reduce oven temperature to 350°F.

Slice sausage links into ½” cubes; set sausage aside.

Using a large skillet, add olive oil and place over medium-high heat. Once hot, add diced onions and sausage. Cook, stirring occasionally, for 5-6 minutes, or until onions begin to soften. Remove from heat and set aside.

Using a large bowl, beat the eggs until well combined. Add all remaining ingredients (sausage, onions, milk, cream, sugar thyme, salt, pepper, both cheeses, spinach and shredded apples); stir until well combined.

Pour mixture into prepared pan.

Bake at 350°F for 65-70 minutes, or until top of quiche is set and golden brown in color. (Note: To test for doneness, insert a knife into center of quiche. If it comes out clean, then quiche is done.)

Let cool for 10 minutes before slicing into wedges.