Preheat oven to 425˚F (218˚C). Line bottom of a 9-inch (24-cm) nonstick springform pan with parchment and lightly grease 2 inches (5 cm) up sides.

Coarsely crumble Tater Tots into a large mixing bowl. Stir in butter. Transfer to prepared springform. Using a heavy-bottom glass, press tot mixture into bottom and 2 inches (5 cm) up sides of pan. Bake until Tots are softened, about 15 minutes. Remove from oven and press mixture again to fully form crust and close any gaps. Place on a parchment-lined baking sheet. Return to oven and bake until edges are golden and crisp, about 25 minutes more. Remove from oven. Use rounded part of a spoon to smooth out any gaps in crust.

Reduce oven temperature to 375˚F (191˚C).

Heat oil in a large frying pan over medium-low heat. Add shallots. Cook, stirring occasionally, until softened, 4 to 5 minutes. Increase heat to medium. Add sausage meat. Using a wooden spoon, break it into small pieces. Cook until no pink remains, 5 to 6 minutes. Stir in spinach and cook until wilted, about 2 minutes. Season with ¼ tsp (1 mL) salt. Scrape mixture into crust and top with 1 cup (250 mL) cheese.

In a large mixing bowl, whisk eggs, cream and remaining ½ tsp (2 mL) salt until smooth. Pour over toppings in crust. Sprinkle with remaining ¼ cup (60 mL) cheese. Top with small dollops of red pepper jelly.

Bake quiche on lower rack until crust is golden and filling is set, 35 to 40 minutes. Let cool at least 15 minutes before removing from pan, slicing and serving.