QUICHE FLORENTINE WITH ITALIAN SAUSAGE

pastry for two crust pie
1 lb Italian sausage, sliced
6 eggs
2 pkg (10 oz each) frozen spinach, thawed and well-drained
1 lb mozzarella, shredded
2/3 cup ricotta cheese
1/2 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1 tbsp water

Preheat oven to 350 degrees F.

Place bottom of unbaked crust in deep pie pan; set aside.

Cook sausage until well browned. Drain and set aside.

Reserve one egg yolk. Combine remaining egg white and 5 eggs with sausage, spinach, mozzarella, ricotta, salt, pepper and garlic powder.

Pour filling into pie crust. Place second crust on top. Trim edges and fold under. Slit top. Combine reserved egg yolk with 1 tbsp water. Brush top of pie.

Bake in 1 1/4 hours. Let stand 10 minutes.

Serve hot or cold.

Adapted from source: Barbara Zack