Spinach Sausage Quiche'

This recipe comes from the

1831 Zachariah Eddy House Bed and Breakfast

9" pie shell, unbaked

1/2 lb bulk sausage

1/4 cup chopped onion

1 clove garlic, mined

1 - 10 oz package frozen chopped spinach, thawed & drained

1/2 cup herb stuffing mix

1 1/2 cup shredded Monterey Jack cheese

3 eggs, mixed

1 1/2 cup half & half cream

2 T Parmesan cheese

Paprika

In a skillet cook the sausage, onion and garlic; drain. Add the spinach and 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 mixture. 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.