Sausage Pie

1 (9-inch) pie crust
1 pound sausage
1 Tablespoon unsalted butter
1 medium onion, chopped
¾ cup milk
1 (3-ounce) package cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed of all liquid
3 eggs
1 cup (4-ounces) shredded cheddar cheese
½ teaspoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Preheat oven to 450º F. Line a 9-inch pie plate or quiche pan with pie crust. Prick with fork. Place piece of aluminum foil on bottom with pie weights. Bake at 450º F for 10 minutes, or until golden brown. Remove from oven and cool.

Reduce oven to 375º F.

In a heavy skillet over medium heat, crumble the sausage with a fork. Sauté the sausage until completely cooked. Po ur sausage in a colander and rinse with hot water to remove as much fat as possible. Drain well and set aside.

Wipe skillet with paper towel to remove fat. Melt butter in skillet over medium heat. Sauté onions in butter until tender, about 5 minutes. Add the milk and heat until steam rises. Do not boil the milk. Cut the cream cheese into small pieces and add it to the onion mixture. Remove the pan from the heat and stir mixture until smooth. Add the spinach and mix well.

In a large bowl, beat the eggs. Add the cheddar cheese, onion mixture, Worcestershire sauce, salt and pepper. Mix thoroughly. Pour into prepared pie crust. Top with cooked sausage. Bake at 375º F for 30 minutes or until set. Yield: 6 servings.