Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
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 eggs, slightly beaten
- 1 cup light cream
- 1/4 teaspoon salt
- 3 cherry tomatoes halved
Preparation
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 degree 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
