Italian Sausage and Egg Pie

Pastry dough for single-crust 9-inch pie
1 TBSP. olive oil
1 TBSP. finely chopped shallots
1 TBSP. finely chopped onion (optional)
12 oz. mild or hot italian sausage, casing removed
8 eggs
1 10oz. box frozen spinach, thawed and squeezed dry
Pinch of salt
1/4 tsp. black pepper
1/4 tsp. granulated garlic
1/4 tsp. dried basil or 1 TBSP. chopped fresh basil
2 TBSP. finely chopped fresh italian parsley
2 TBSP. grated Romano (or Asiago or Parmesan)
1/2 cup shredded mild provolone cheese

Preheat oven to 350 degrees
Line a 9-inch pie pan with pastry dough
Preheat a nonstick frying pan over medium heat. Add olive oil, shallots, and onion to the pan. When it starts to sizzle, add sausage and cook, stirring to crumble into small pieces. Cook just until all the pink in gone. Drain off any liquid and set aside to cool.
Place eggs in a large bowl and whisk will. Add spinach, seasonings, and cheese, and stir until well blended. Fold in cooled sausage.
Pour the filling into the pie shell, leaving at least 1/8-1/4 inch of room at the top.
Bake for 35-40 minutes, or until crust is golden brown and filling is set in the center. Let cool on a rack. Makes 6-8 servings.

*Adjust the ingredients according to what you have/do or don't want to buy. (ie. I left out the shallots last time and it was still yummy)

recipe courtesy of a costco cookbook