Filling

4 Eggs

½ Pound Chicken Sausage

¼ Cup Chopped Baby Spinach

½ Cup Red Bell Peppers

½ Cup Sweet Vidalia Onion

1 Cup Shredded Cheddar Cheese

½ Cup Mushrooms Chopped

2 Cups Heavy Cream or Half & Half

¼ Tsp Salt

¼ Tsp Pepper

1 Tbsp Dried Parsley

Dough

1 Cups All Purpose Flour

½ Tsp Salt

¼ Cup Cold, Cubed Butter

2-3 Tbsp Water

Directions

Heat oven to 425° degrees. In medium bowl mix flour, salt and butter. Mix with your hands until the dough resembles cornmeal. Add in water. Form dough into a ball.

On a lightly floured surface roll out dough into a 10 inch round. Fold dough into fourths. Place onto a 9 inch pie plate and unfold. Press dough firmly against the bottom and side of pie plate.

n a skillet over medium heat cook sausage until cooked all the way through and crumbled. Add in peppers, onions and mushrooms until they are soft. Place pan to the side.

Mix eggs, cream, salt, pepper and parsley with a whisk until fluffy.

Sprinkle sausage, peppers, onions and mushrooms, baby spinach and cheddar cheese onto pie crust. Pour egg mixture over the top.

Reduce oven temperature to 325° degrees. Bake for 45-50 minutes until cooked all the way through. Let stand for 10 minutes.

Then serve warm.

-Recipe from The Swim Mom's Cookbook