750 g Eskort Gold Medal Pork Sausages

500 ml (2 C) baby spinach

12 eggs

500 ml (2 C) cream

60 ml (¼ C ) self-raising flour

500 ml (2 C) grated cheese

15 ml (1 ) T chilli flakes

60 ml (¼ C) sunflower seeds

10 ml (2 t) onion seeds

mixed herbs for garnish

salt and pepper

• Heat the oven to 180°C.
• Beat the eggs, cream and flour in a mixing bowl until well combined.
• Add chilli flakes, cheese and seeds.
• Pour the egg mixture into a baking paper lined oven tray.
• Place the pork sausages in a different pan and bake with the crustless quiche for 15 minutes.

• Serve the pork sausages on the crustless quiche and garnish with mixed herbs.
• Season with salt and pepper as you serve.