SPINACH SAUSAGE QUICHE
- 1 9-inch pie shell, unbaked
- 1/2 lb. bulk sausage
- 1/4 cup chopped shallot
- 1 clove garlic, minced
- 1/2 box frozen chopped spinach, thawed & drained
- 1/2 cup herb stuffing mix
- 1 1/2 cups shredded Monterey Jack cheese
- 3 eggs
- 1 1/2 cups half & half or cream
- 2 Tbsp. grated Parmesan cheese
Preheat oven to 375 degrees.
In a skillet cook the sausage, shallot and garlic; drain. Add the spinach and stuffing mix.
Place pie shell on a cookie sheet. Cover the bottom of pie shell with Monterey Jack cheese. Top with sausage mixture.
In a separate bowl combine the eggs and half and half, whisking slightly to combine well. Pour over sausage mixture.
Bake for 45 minutes. Sprinkle with Parmesan cheese and paprika and bake for an additional 15 minutes. Remove from oven and let stand for at least 10 minutes before cutting and serving.
Makes 6 servings.
This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.
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