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Cowboy Quiche

Serve this savory sausage quiche to friends and family for brunch.

Ingredients

  1. 1 refrigerated pie crust (see tip!)
  2. 1 lb Greers Ranch House Sausage
  3. 1/2 cup diced red bell pepper
  4. 1 shallot, minced
  5. 1 cup loosely packed Scissortail Farms spinach leaves, torn
  6. 3 Hansens eggs, lightly beaten
  7. 1/3 cup evaporated milk
  8. 1/3 cup Garden Club Mayonnaise
  9. 2 tablespoons Shawnee Mills All-Purpose Flour
  10. 1 cup shredded monterey jack cheese
  11. ½ to 1 cup shredded Hiland Hot Pepper Jack cheese, according to taste

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

Find it online: https://www.miocoalition.com/recipes/cowboy-quiche/