Cowboy Quiche
Serve this savory sausage quiche to friends and family for brunch.
Ingredients
- 1 refrigerated pie crust (see tip!)
- 1 lb Greers Ranch House Sausage
- 1/2 cup diced red bell pepper
- 1 shallot, minced
- 1 cup loosely packed Scissortail Farms spinach leaves, torn
- 3 Hansens eggs, lightly beaten
- 1/3 cup evaporated milk
- 1/3 cup Garden Club Mayonnaise
- 2 tablespoons Shawnee Mills All-Purpose Flour
- 1 cup shredded monterey jack cheese
- ½ to 1 cup shredded Hiland Hot Pepper Jack cheese, according to taste
- 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!