Sausage Mushroom Pie

• 1 pound bulk pork sausage
• 1/4 cup chopped onion
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 2 large eggs, lightly beaten
• 3 cups shredded part-skim mozzarella cheese
• 1 unbaked deep-dish pastry shell (9 inches)
• 1 cup shredded cheddar cheese

1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in spinach and mushrooms. Combine eggs and mozzarella cheese; fold into sausage mixture. Spoon into pastry shell.
2. Cover and bake at 400u0b0 for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 10-15 minutes longer or a knife inserted in the center comes out clean.
3. Securely wrap and freeze cooled quiche in plastic and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165u0b0.

pork sausage, onion, spinach, mushroom stems, eggs, mozzarella cheese, pastry shell, cheddar cheese

Taken from www.tasteofhome.com/recipes/sausage-mushroom-pie/ (may not work)