February 21, 2017
Posted by: Jennifer
Cook Time: 45 minutes
Another dish that our guests love and want to try at home. Thanks to my good friend Anita Reeck for this recipe!
1 sheet frozen puff pastry, thawed
12 oz package mild Italian sausage (I use Jimmy Dean reduced fat premium orginal pork sausage in a tube).
1/4 cup diced onion
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries
1 cup Monterey Jack cheese, shredded
1 cup frozen broccoli pieces
5 eggs, lightly beaten
1-1/2 cups half and half
1 cup Swiss cheese, shredded
Preheat oven to 375 degrees F.
In a medium skillet, brown the sausage, onion and garlic.
Remove from heat, drain fat and add dried cranberries.
Stir and set aside.
Spray bottom of a 9- or 10-inch deep pie pan with non-stick cooking spray.
Roll out 1 sheet of puff pastry to fit inside pan, pressing pastry dough up the sides of the pan.
Sprinkle the shredded Monterey Jack cheese over puff pastry.
Spread the sausage and dried cranberry misture on top of the cheese.
Next sprinkle the broccoli on top of the sausage mixture.
In a medium bowl, combine the eggs, half and half, salt and pepper; whisk to combine and then pur into the pie pan over all.
Top with shredded swiss cheese.
Bake for 45 minutes, or untill knife inserted near the center comes out clean.
Let stand 10 minutes before cutting.