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In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink and the vegetables are tender; drain well and set aside.
In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and cream.
Stir in cheeses, salt, pepper, nutmeg and sausage mixture. Pour into baked pastry shell. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand 10 minutes before serving. Yield: 8 servings
In a gallon plastic bag, toss green beans, garlic, olive oil and salt and pepper. Spread on a shallow rimmed baking sheet and add water.
Roast in a preheated oven at 450°, until the beans are tender and slightly charred, about 20 minutes.
Remove the green beans; place them in a large bowl. Add chopped tarragon and brown mustard; toss beans to coat.. Taste and adjust seasoning, if necessary.
Nutrition Facts: 60 calories, 3g Total fat, 85mg sodium, 6g carbohydrate, 2g dietary fiber, 2g protein