1 prepared pie shell (I use a Pillsbury crust)
1/2 lb. Italian sausage, casing removed
8 oz. fresh sliced mushrooms
1/4 cup chopped scallions
1 clove minced garlic
1 (10 oz.) pkg. frozen spinach, cooked and squeezed dry
1/2 cup herb stuffing mix
3 eggs, beaten
1 1/2 cups evaporated milk
1 1/2 cups shredded cheddar cheese
2 tbsp. Parmesan cheese

Sauté sausage until crumbled and almost browned. Add sliced mushrooms and sauté until golden. Add scallions, garlic, spinach and stuffing mix and cook until heated. Combine the eggs and the evaporated milk.

Preheat the oven to 350°F. Bake the pie shell for 10 minutes. Remove, cool and sprinkle cheddar cheese over bottom. Cover with the sausage-mushroom mix. Pour the combined eggs and evaporated milk over the sausage.

Raise oven temperature to 375°F. Bake for 30 minutes. Sprinkle with Parmesan cheese. Bake 15 minutes longer. Let stand 10 minutes before serving.

Submitted by: Aine