8 ounces bulk pork sausage 1/4 cup chopped onion 1 clove garlic
minced 1 10-ounce package frozen chopped spinach 1 cup shredded Cheddar cheese (4 ounces) 4 eggs
slightly beaten 1 cup light cream 1/4 teaspoon salt 3 cherry tomatoes
halved (optional) Watercress sprigs (optional)
Prepare pastry and set aside. Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well. Cook spinach according to package directions. Drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well. Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, cream and salt; mix well. Pour egg mixture over sausage mixture. Bake in a 375 degree oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving. Garnish with cherry tomatoes and watercress, if desired.