1 (9 inch) deep-dish frozen pie shell
1 1/2 c. shredded Swiss or Monterey Jack cheese
1/2 lb. bulk pork sausage
1/2 c. herb-seasoned stuffing mix
1/2 of a 10 oz. frozen chopped spinach, thawed and drained
3 beaten eggs
1 1/2 c. light cream or milk

Bake pie shell and 400 degrees for 5 minutes. Remove from oven. Reduce oven to 325 degrees. Sprinkle cheese in bottom of shell, set aside. Meanwhile in a skillet cook sausage until brown, drain off fat. Stir in stuffing mix and spinach; spoon off fat. Stir in stuffing mix and spinach; spoon over cheese. Combine beaten eggs and cream; pour over sausage mixture. Bake uncovered at 325 degrees for 50 to 55 minutes until knife inserted near center comes out clean. Let stand 10 minutes before serving.