Recipes

• 1 refrigerated pie crust (see tip!)
• 1 lb. JC Potter Mild Country Sausage
• ½ cup diced red bell pepper
• 1 shallot, minced
• 1 cup loosely packed spinach leaves, torn
• 3 eggs, lightly beaten
• 1/3 cup evaporated milk
• 1/3 cup Garden Club Mayonnaise
• 2 tbsp. Shawnee Mills All-Purpose Flour
• 1 cup shredded monterey jack cheese
• ½ to 1 cup shredded Hiland Hot Pepper Jack cheese, according to taste

Instructions

Preheat oven to 325 degrees. Shape piecrust to fit into a quiche dish; set aside.  In a large non-stick skillet, cook and crumble sausage with diced bell pepper and shallots.  When sausage is cooked and vegetables are tender, add spinach, stirring until wilted; remove from heat. Meanwhile, in a large bowl, blend all remaining ingredients well.  Transfer sausage mixture to crust-lined quiche dish.  Pour egg mixture evenly over sausage. Bake, uncovered for 35 minutes.  Enjoy!

Filed Under

• Quiches