Sausage Spinach Quiche
1 ready made 9" pie shell (like Pillsbury or Wegman's)1/2 bulk pork sausage (I like Bob Evans Sage)
1/4 cup chopped green onions
1 clove garlic, pressed or minced fine
1 10 oz package of frozen chopped spinach, cooked and drained well
1/2 cup of Pepperidge Farm herb stuffing mix
1 1/2 cups of shredded Monterrey Jack Cheese
3 eggs, beaten
1 1/2 cups of half & half
2 Tablespoons of grated Romano or Parmesan cheese
paprika
Preheat oven to 375 degrees. In a skillet, cook sausage, green onion, and garlic. drain well. Meanwhile, in a microwavable bowl, cook the spinach. Drain well in a colander - get all the water you can out! Add spinach and stuffing mix to the sausage mixture. Put the thawed pie crust in a large pie plate. Sprinkle the jack cheese evenly on the bottom of the crust. Now, put the sausage mixture on top of the cheese. In a bowl, combine eggs and half and half, mix well, then pour over everything in the crust. Bake at 375 for 30 minutes. Take the quiche out of the oven, sprinkle evenly with the Romano, and shake paprika on the top. Bake an additional 15-30 minutes longer, or till pie is "set". If edges of crust are browning too much, put a crust saver on, or cover with strips of tin foil. Let stand about 10 minutes before cutting. I usually serve this with either a wild rice pilaf, rice and beans, and glazed gingered carrots. This dish works well for dinner, heats great in the microwave for leftovers, and is a good choice for a brunch, too.
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