Sausage-Spinach Quiche

Serve this with croissants and seasonal fresh fruit. This recipe can also be adapted to make small tart quiches for appetizers.

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 (optional)
Watercress sprigs (optional)

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.

Servings: 6
Source: National Pork Board