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Prep Time: 20 minutes
Cook Time: 45 minutes
8 ounces pork sausage (bulk)
1 pastry pie shell
1/4 cup onion, chopped
1 clove garlic , minced
1 10-ounce package frozen spinach, chopped
1 cup Cheddar cheese, shredded (4 ounces)
4 eggs, slightly beaten
1 cup light cream
1/4 teaspoon salt
3 cherry tomatoes (optional), halved
Watercress sprigs (optional)
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 degree F. 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. Serves 6
Serving Suggestions: Serve this with croissants and seasonal fresh fruit. This recipe can also be adapted to make small tart quiches for appetizers.
Calories: 509 calories
Protein: 18 grams
Fat: 41 grams
Sodium: 754 milligrams
Cholesterol: 214 milligrams
Saturated Fat: 17 grams
Carbohydrates: 19 grams
Fiber: 2 grams
Recipe and photograph courtesy of National Pork Board