• ½ package Zweigle’s Chorizo Chicken Sausage
  • 1 pie crust
  • ½ medium white onion
  • 1 medium red bell pepper
  • 2 cups fresh baby spinach
  • 1 ½ cups fontina cheese
  • 5 eggs
  • 1 cup half and half
  • Salt and pepper
  • Chives


  1. Preheat oven to 400.
  2. Gently place pie crust in 9in pie dish pressing the edges and bottom down. Use a fork to puncture holes in the bottom and sides.
  3. Place a piece of tin foil over the crust, pressing down around the edges. Bake for 9 minutes. Remove foil and bake for another 4 minutes.
  4. Remove pie crust and set aside to cool.
  5. While the pie crust is baking, finely chop all vegetables and cut sausage into small pieces.
  6. Add olive oil to a large frying pan and bring to medium heat. Cook onions until they start to brown. Add sausage until it is warm.
  7. Add peppers and baby spinach to the pan and combine. Cook until spinach begins to wilt.
  8. Remove sausage and vegetable mixture and set aside in a bowl to cool.
  9. Once the mixture and pie crust are cool, place half the mixture in the bottom of the pie crust. Top with half of the cheese. Repeat with the other half of the mixture and cheese.
  10. In a large bowl, whisk together eggs, half and half, and a generous pinch of salt until well combined. Gently pour in the pie dish over the mixture.
  11. Bake at 350 for 45 minutes or until eggs set.
  12. Cool for 20 minutes before cutting. Top with chopped chives and enjoy!