8 oz. bulk pork sausage
1/4 c. chopped onion
1 clove garlic (minced)
1 (10 oz.) pkg. frozen chopped spinach
1 1/2 c. shredded Cheddar cheese (6 oz.)
3 eggs, slightly beaten
2 c. light cream
1/4 tsp. salt
3 cherry tomatoes, halved (optional)

Crumble sausage in medium skillet. Add onion and garlic. Cook over medium heat until sausage is browned, stirring occasionally. Drain well. Cook spinach according to package directions. Drain well. Remove remaining liquid from spinach by pressing between layers of paper towels. Add spinach to sausage mixture. Mix well. Sprinkle cheese evenly in pastry shell. Top with sausage mixture.

In medium mixing bowl combine eggs, cream and salt. Mix well and pour over sausage mixture. Bake 40 minutes at 425 degrees.

QUICHE PASTRY:

1 1/3 c. all purpose flour
1/2 tsp. salt
1/2 c. lard or shortening
3 to 4 tbsp. very cold water

Mix together. Roll out for pastry shell.