Sausage-Spinach Quiche

Name: Sausage-Spinach Quiche
Ingredients: 8 ounces bulk pork sausages; 9 inches refrigerated piecrusts; 1/4 cup onions chopped; 1 clove garlic minced; 10 ounces 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 halved, optional; watercress optional

11 ingredients

5 steps

Ingredients

8 ounces bulk pork sausages
9 inches refrigerated piecrusts
1/4 cup onions chopped
1 clove garlic minced
10 ounces 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 halved, optional
watercress optional

Directions

1

Prepare pastry and set aside.
2

Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.
3

Thaw spinach, drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well.
4

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.
5

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.