|Refrigerated 9 inch pie crust||1|
|Shredded part skim mozzarella cheese||6 Ounce|
|Cooked turkey sausage||4 Ounce, crumbled|
|Chopped mushrooms||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Tablespoon|
|Chopped green bell pepper||1 Tablespoon|
|2% low fat milk||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||1 Dash|
1. Preheat oven to 425°F. Prick crust several times with fork; line with aluminum foil and fill with dry beans or pie weights. Bake until lightly browned, 10 to 12 minutes. Place crust on rack to cool completely. Reduce oven heat to 375°F.
2. Place half the cheese in baked pie shell; top evenly with sausage, mushrooms, onion, and green pepper. Sprinkle evenly with remaining cheese.
3. In medium bowl, whisk eggs, milk, salt, and pepper; pour over filled pie crust. Bake 45 minutes, until knife inserted in center comes out clean.