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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This egg pie makes a great brunch dish with fruit and muffins, or serve it for lunch with tossed greens and French bread. Ingredients:
pastry for single-crust pie (9 inches) |
1/2 pound bulk pork sausage |
3/4 cup shredded part-skim mozzarella cheese |
4 eggs, lightly beaten |
1 cup half-and-half cream |
1 can (4 ounces) mushroom stems and pieces, drained |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
2 tablespoons chopped onion |
Directions:
1. Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
2. In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, whisk the eggs, cream, mushrooms, peppers and onion; pour over cheese.
3. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
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