quiche florentine with sausage

6 Servings
1 pounds Italian sausage
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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