1 pastry pie shell
1/4 cup onion, chopped
1 clove garlic , minced
1 10-ounce package 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 (optional), halved
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 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.
Serve this with croissants and seasonal fresh fruit. This recipe can also be adapted to make small tart quiches for appetizers.
Protein: 18 grams
Fat: 41 grams
Sodium: 754 milligrams
Cholesterol: 214 milligrams
Saturated Fat: 17 grams
Carbohydrates: 19 grams
Fiber: 2 grams
If using a microwave to thaw your pork, cook immediately after thawing.
Recipe from: PorkBeInspired.com