Ingredients

Filling:

1 pkg. Knorr leek soup mix

1 pound hot turkey sausage

10 oz. pkg. frozen chopped spinach, thawed well, thoroughly drained and pressed dry**

1 1/2 cups grated cheddar cheese

1/2 teaspoon dried basil

1/8 teaspoon pepper

3 eggs

1 1/2 cups Half & Half

Crust:

2 refrigerated pie crusts, room temperature

1 teaspoon flour

Preparation

  1. Preheat oven to 375°F.
  2. Let pie crusts stand at room temperature for 15 minutes.
  3. Meanwhile, remove casings from turkey sausage and brown in skillet until fully cooked.
  4. Unfold pie crusts and smooth out lines. Brush 1 crust with 1 teaspoon flour. Place crust, floured side down into 11-inch diameter pie or quiche pan. Use remaining crust to form a thicker rim along the outer edge.
  5. In large bowl, combine leek soup mix, cooked turkey sausage, drained spinach, cheese, basil, and pepper. Mix well and spread into pie crust.
  6. In medium bowl, beat eggs and half & half until well blended. Pour over sausage mixture.
  7. Bake at 375°F for 45 minutes.
  8. Let stand for 10 minutes before serving.

**Note: make sure to drain the spinach well or the quiche will be soggy. Firmly press the (defrosted) spinach into a small gauge strainer using a large spoon until it is as dry as possible.