Scott's Quiche
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2 cups chopped fresh baby spinach, packed
1 cup dehydrated shitake mushrooms (rehydrated in 1 cup Chardonnay), chopped
3 turkey sausage links, hot - pregrilled
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 red onion, diced
4 large cloves garlic, roasted & minced
1 1/2 cups fat free half & half cream
1 1/2 cups shredded Swiss cheese
2 (9-inch) refrigerated pie crusts, placed onto baking sheet
Salt and pepper to taste
Preheat the oven to 375 degrees F.
Combine the eggs, cream, garlic, onion, salt, and pepper in a food processor or blender - mix until smooth. Layer
the spinach, sausage, mushrooms, peppers, and cheese in the bottom of the pie crust, then pour the egg mixture on
top to saturate the lower layers.
Bake for 35 to 45 minutes until the egg mixture is set. Cut each pie into 8 wedges.
(** for 2 pies - one to eat for a week..the other to deliver to your parents, or freeze)
