Ingredients:
1 refrigerated pastry shell
8 oz bulk pork sausage
1/4 cup red onion, chopped
1 garlic clove, minced
1/2 pkg (10oz pkg) frozen chopped spinach, cooked, drained well
1/2 cup herb-seasoned stuffing mix
1 1/2 cup shredded Monterey Jack cheese
3 eggs, slightly beaten
1 1/2 cups half & half
2 Tbsp grated Parmesan cheese
Paprika
Instructions:
Preheat oven to 375 degrees. In a medium skillet, cook sausage, onion and garlic over medium-high heat until sausage is done, stirring occasionally. Drain mixture. Stir in spinach and stuffing mix. Sprinkle first cheese and then sausage mixture in the pastry shell. In a medium bowl, combine eggs and half & half with a fork or whisk until mixed well but not frothy. Pour egg mixture over sausage mixture in the pastry shell. Bake 30 minutes. Sprinkle with Parmesan cheese and paprika. Bake 15 minutes or until knife inserted off-center comes out clean. Let stand 10 minutes before serving.
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