My mom’s been making this pie as long as I can remember. Over time, she started adding sausage, which only made something great even more so. With that in mind, I wanted to add a bit of onion and red bell pepper to keep it on an upward track of deliciousness. That’s exactly what this is! See if you don’t love it as much as we do–it’s a total keeper!

CHEESY SPINACH SAUSAGE PIE
6 oz. bag of baby spinach
2 hot sausage links, removed from casing, cooked and crumbled
1/4 large sweet onion, diced
1/3 to 1/2 red bell pepper, diced
1/4 cup butter, melted
8 oz. container full-fat ricotta cheese
3 eggs
1/2 cup shredded cheddar cheese
heaping tablespoon Pecorino Romano
1/2 cup heavy cream (can use half & half)
1/2 teaspoon nutmeg

Butter a 12-inch pie plate. Preheat oven to 375 degrees F.

In a large frying pan coated with oil, cook peppers and onions. Add sausage, breaking into pieces as it cooks.

Steam spinach, then squeeze to remove liquid. Chop spinach (run a knife through it in a grid pattern). Set aside.

Whisk together melted butter, ricotta, cheddar, Pecorino Romano, eggs, cream and nutmeg. Add spinach, sausage, peppers, onions; mix well.

Pour into buttered pie plate. Bake for 30 minutes or till slightly brown at edges and filling is set. Enjoy! #quichemeyoufool