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9” pie shell (unbaked)
1/2 pound bulk sausage
1/4 cup chopped green onion
1 clove garlic, minced
1 (10 oz) package frozen chopped spinach, thawed & drained
1/2 cup herb stuffing mix
1 1/2 cups shredded Monterey Jack cheese
3 eggs, mixed
1 1/2 cups half & half cream
2 tablespoon Parmesan cheese
Paprika
In a skillet cook the sausage, green onion and garlic; drain. Add the spinach and the stuffing mix. Cover the bottom of pie shell with the Monterey Jack cheese. Top with the sausage mixture. In a separate bowl, combine the eggs and half & half. Pour over sausage. Bake in a pre-heated 375 oven for 30 minutes. Sprinkle with Parmesan and paprika and bake for 15 minutes more (longer if necessary until knife inserted comes out clean). Let stand 10 minutes before serving.
Innkeeper comment: Freezes well and microwaves well for reheating
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