quiche florentine with sausage
| Measure | Ingredient |
|---|---|
| 1 pounds | Italian sausage |
| 6 | Eggs |
| 2 packs | Spinach, frozen; thawed |
| 1 pounds | Mozzarella |
| ⅔ cup | Ricotta |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ⅛ teaspoon | Garlic powder |
| Pastry for two crust pie | |
| 1 tablespoon | ;Water |
| per Barbara Zack | |
| Fidonet COOKING echo |
Slice sausage. Cook until well browned.
Preheat oven to 350 degrees. Reserve one egg yolk. Combine rest of eggs with sausage, spinach, Mozzarella, Ricotta, salt, pepper and garlic powder. Place unbaked crust in deep pie pan. Add filling.
Place second crust on top. Trim edges and fold under. Slit top.
Combine yolk with water. Brush top of pie. Bake in 1-¼ hours. Let stand 10 minutes. Serve hot or cold.
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