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Ingredients Jump to Instructions ↓

  1. 1 (9-inch) homemade, refrigerated or frozen pie crust

  2. 1 pound spicy Italian sausage, casings removed

  3. 3/4 cup roasted red pepper, cut into strips

  4. 1/2 cup red onion, thinly sliced

  5. 1/2 teaspoon dried basil and oregano

  6. Freshly ground black pepper, to taste

  7. 2 cups Wisconsin Mozzarella or Provolone Cheese, shredded

  8. 1/2 cup Wisconsin Parmesan or Asiago Cheese, grated

  9. 4 large eggs

  10. 1/2 cup whole milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F (220°C).

  2. Place crust in 9-inch pie pan. Prick bottom of crust with fork. Line crust with foil. Bake 10 minutes. Remove from oven; remove foil. Return to oven until crust is golden brown, about 7 minutes. Cool slightly.

  3. Heat large sauté pan over medium heat. Add sausage, crumbling well. Cook through. Drain excess grease, if necessary.

  4. Add peppers, onions, herbs and pepper; cook until onions are translucent, stirring occasionally, about 10 minutes.

  5. Spoon sausage mixture into baked pie shell. Sprinkle with mozzarella and Parmesan cheeses.

  6. Whisk eggs and milk in bowl. Pour over sausage mixture.

  7. Bake until egg mixture is set, puffed and golden, about 25 to 30 minutes. Cool before slicing.

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