Ingredients Jump to Instructions ↓

  1. 1 pastry pie shell

  2. 8 ounces bulk pork sausage

  3. 1/4 cup chopped onion

  4. 1 clove garlic, minced

  5. 1 (10-ounce) package frozen chopped spinach

  6. 1 cup shredded cheddar cheese (4 ounces)

  7. 4 large eggs, slightly beaten

  8. 1 cup light cream

  9. 1/4 teaspoon salt

  10. 3 cherry tomatoes, halved

  11. Watercress sprigs

Instructions Jump to Ingredients ↑

  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 °F (190°C) 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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