|Plain pastry||1 (For A Single Crust Pie)|
|Bulk pork sausage||1⁄2 Pound|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Eggs||3 , beaten|
|Light cream/Milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 Tablespoon|
|Shredded mozzarella cheese||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
Prepare and roll out pastry.
Line a 9-inch quiche dish or pie plate; trim pastry to 1/2 inch beyond edge.
Flute edge high.
Do not prick crust.
Line with double thickness heavy-duty foil.
Bake in 450Â° oven for 5 minutes.
Remove foil; bake for 5 to 7 minutes more.
Remove from oven; reduce oven temperature to 325Â°.
(Pie shell should be hot when filling is added; do not partially bake ahead of time.)
Meanwhile, in skillet cook sausage till browned.
Drain well, reserving 1 tablespoon drippings.
Set sausage aside.
Cook mushrooms, onion, green pepper, and garlic in reserved drippings till tender.
Remove from heat; set aside.
Combine eggs, cream or milk, flour, salt, and pepper.
Sprinkle sausage over warm pastry; top with mushroom mixture.
Place on rack in oven; gently pour egg mixture over mushroom mixture.
Sprinkle with mozzarella cheese; top with parmesan cheese and parsley.
Bake in 325Â° oven for 45 to 50 minutes or till almost set in center.
If necessary, cover edge of crust with foil to prevent over browning.
Let stand 10 minutes before serving.