• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/3 lb Italian pork sausage
  • 2 big handfuls fresh baby spinach
  • 8 smallish button mushrooms, chopped
  • 6 oil packed, sun-dried tomatoes, chopped
  • 2 TBLS oil from sun-dried tomatoes
  • 1/2 C onion, diced
  • 1/3 C shredded parmesan
  • 2 cloves garlic, minced
  • 1/3 C shredded mozzarella
  • 1/3 C shredded provolone
  • big splash dry white wine
  • 1 tsp Italian seasoning
  • salt & pepper
  • 4 eggs
  • 1 C half & half
  • 1 9in unbaked pie shell
  • 1 TBLS butter, melted


  • Preheat oven to 425F
  • Brush melted butter over unbaked pie shell and refrigerate 30 minutes, or until filling is ready.
  • In large skillet, brown Italian sausage
  • When no longer pink, drain and set aside.
  • Add 2 TBLS of oil from sun dried tomato jar to skillet.
  • Saute onion & garlic until translucent.
  • Add mushroom & sun-dried tomatoes, cook until mushrooms are tender.
  • Add a big splash of dry white wine.
  • Add spinach and cook until spinach is wilted.
  • In a separate bowl, whisk together eggs, half & half, salt & pepper, and Italian seasoning.
  • Get butter brushed pie shell from fridge.
  • Sprinkle sausage evenly in the bottom of the pie shell.
  • Evenly cover sausage with vegetable mixture.
  • Sprinkle parmesan, mozzarella and provolone evenly over vegetables.
  • Pour egg mixture over everything.
  • Bake in preheated oven for 10 minutes.
  • Turn oven down to 325F and bake for 25 more minutes or until crust is golden and filling is set.
  • Allow to set for 5 to 10 minutes before cutting.
  • Enjoy!


This was my first entry to a BakeSpace challenge. We needed to include spinach, tomato, pork, parmesan, mushroom & onion. This is what I came up with! It's definitely a keeper!

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