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    Cowboy Quiche

    Source of Recipe


    List of Ingredients

    1 refrigerated pie crust (see tip!)
    1 lb. JC Potter mild country sausage
    ½ C. diced red bell pepper
    1 shallot, minced
    1 C. loosely packed spinach leaves, torn
    3 eggs, lightly beaten
    1/3 C. evaporated milk
    1/3 C. mayonnaise
    2 T. all-purpose flour
    1 C. shredded Monterey Jack cheese
    ½ C. to 1 C. shredded Hot Pepper Jack cheese, according to taste


    Preheat oven to 325 degrees F. Shape piecrust to fit into a quiche dish; set aside. In a large non-stick skillet, cook and crumble sausage with diced bell pepper and shallots. When sausage is cooked and vegetables are tender, add spinach, stirring until wilted; remove from heat. Meanwhile, in a large bowl, blend all remaining ingredients well. Transfer sausage mixture to crust-lined quiche dish. Pour egg mixture evenly over sausage. Bake, uncovered for 35 minutes. Tip: Try the new Pillsbury pie crust (look for the red box) that you can simply unroll. It is very easy to use and is available at Reasor’s.
    Source: An Adapted Recipe by Kimberley Bevins




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