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Ingredients
- 1 pastry pie shell
- 8 ounces bulk pork sausage
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 (10-ounce) package frozen chopped spinach
- 1 cup shredded cheddar cheese (4 ounces)
- 4 large eggs, slightly beaten
- 1 cup light cream
- 1/4 teaspoon salt
- 3 cherry tomatoes, halved (optional)
- Watercress sprigs (optional)
Preparation
Step 1
Prepare pastry and set aside.
Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.
Thaw spinach, drain well. Remove remaining moisture by pressing spinach between layers of paper toweling.
Add spinach to sausage mixture; mix well.
Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, cream and salt; mix well. Pour egg mixture over sausage mixture.
Bake in a 375°F (190°C) oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving.
Garnish with cherry tomatoes and watercress, if desired.