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.
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Reviews(1)

Yummly User
quick and easy and tasted really good