Christine's Quiche

The Boulder Farmer's Market is at it's peak and I am a sucker for patty pan squash. We are leaving for the British Isles soon and thought I would concoct a dish to freeze with the patty pan purchase, the leftover goat cheese and cream cheese (that I bought too much of for a cheesecake). I decided to add Boulder Sausage's hot Italian Sausage; to add to kick and substance. Will be great heated up and served with a soup and salad.

Ingredients:

• 12 eggs, beaten till creamy
• 4 small patty pan squash
• 12 ounces fresh baby spinach, chopped
• 1 pound Hot Italian sausage
• 2 ounces cream cheese
• 2 ounces cherve of choice, crumbled
• 2 ounces feta cheese, crumbled

Directions

Slice the patty pan lengthwise into thick slices. Brush both sides with a light coating of olive oil and place on a shallow baking sheet.
Roast at 400-degree oven for about 10 minutes. Turn the slice over and roast an additional 5 minutes.

Once cooled cut into small cubes.

In a skillet brown the Italian sausage. Using a paper towel, dab up excess fat from the cooked sausage. Add the cream cheese and incorporate until smooth. Add the spinach, patty pan, cherve and feta cheeses. Stir until mixture is combined.

Grease a 13x9-inch glass baking pan and add the Italian sausage mixture and smooth out evenly.

Add the beaten eggs.

Bake at 350-degree oven for about 30-40 minutes.