2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt and pepper
1 teaspoon sugar
6 to 8 Tbsp ice water
1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
2 Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
4 Add filling to the pie.
Crumble sausage (if your sausage comes in a casing make sure to remove it before cooking) in medium skillet; add onion, green peppers, red peppers, and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well add in spinach; mix well. Remove from heat and add cheese with sausage mixture. Place in pie dish.
In a medium mixing bowl combine eggs, milk, and seasonings; 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.
You don't have to use a pie crust if you don't want to. Just make sure that the pie tin is large and greased well before baking.
I like to use a fresh sausage that's made in out local store. You should use whatever sausage you like best but make sure it is fresh and NOT precooked.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 310 (60%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 175.4mg||54 %|
|Sodium 623.5mg||21 %|
|Potassium 294.8mg||8 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 38.1g|
|Protein 12.8g||18 %|
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Calories per serving: 521
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