SPINACH SAUSAGE QUICHE

1 - 9” deep-dish pastry shell

8 oz bulk pork sausage

¼ cup chopped green onion

1 (ha-ha-ha) garlic clove, minced

½ pkg frozen chopped spinach, cooked, drained well or

equivalent fresh cooked spinach (about 5/8 cup)

½ cup herb seasoned stuffing mix (optional)

1 ½ cups shredded Monterey Jack cheese (about 6 oz)

3 eggs, slightly beaten

1 ½ cups half and half

2 Tblsp grated Parmesan cheese

Paprika

Preheat oven to 400 degrees. Use frozen or freshly made pie shell. Do not prick pastry. Bake 7 minutes. Remove from oven; set aside.

Reduce oven temperature to 375 degrees. In a medium skillet, cook sausage, green onion and garlic over medium high heat until sausage is done. Drain sausage mixture. Stir in spinach and stuffing mix. Sprinkle first cheese and then sausage mixture in the pastry shell. In a medium bowl, combine eggs and half-and-half with a fork or whisk until mixed well but not frothy. Pour egg mixture over sausage mixture in the pastry shell.

BAKE: 375 degrees for 30 minutes.

Sprinkle with Parmesan cheese and paprika. Bake 15 minutes or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving.YIELD: 6 servings