Cowboy Quiche

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Cowboy Quiche

  • 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

  • Step 1Preheat oven to 325 degrees. Shape piecrust to fit into a quiche dish; set aside.

    Step 2In a large non-stick skillet, cook and crumble sausage with diced bell pepper and shallots.

    Step 3When sausage is cooked and vegetables are tender, add spinach, stirring until wilted; remove from heat.

    Step 4Meanwhile, in a large bowl, blend all remaining ingredients well.

    Step 5Transfer sausage mixture to crust-lined quiche dish.

    Step 6Pour egg mixture evenly over sausage.

    Step 7Bake, uncovered for 35 minutes. Enjoy!

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