"Sausage chunks and cheese amid a bit of green spinach and cherry tomato bits might actually entice everyone to eat before the melee of opening presents."
8 ounces bulk pork sausages
1 9-inch refrigerated piecrust
¼ cup onions, chopped
1 clove garlic (minced)
10 ounces frozen spinach
1 cup cheddar cheese, shredded
4 eggs, slightly beaten
1 cup light cream
¼ teaspoon salt
3 cherry tomatoes, halved (optional)
watercress (optional)
Lay out the pastry in the pie dish and set aside.
Crumble the sausage in a medium skillet. Add the onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally. Drain well.
Thaw the spinach, drain well. Remove remaining moisture by pressing the spinach between layers of paper toweling. Add the spinach to the sausage mixture. Mix well.
Sprinkle the cheese evenly in the pastry shell. Top with the sausage mixture. In a medium mixing bowl, combine the eggs, cream, and salt. Mix well. Pour the egg mixture over the sausage mixture.
Bake in a 375°F oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let it stand for 10 minutes before serving. Garnish with cherry tomatoes and watercress, if desired.