|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.
Calories 444 Calories from Fat 335
% Daily Value*
Total Fat 38 g58.1%
Saturated Fat 19.3 g96.7%
Trans Fat 0 g
Cholesterol 223.1 mg74.4%
Sodium 503.8 mg21%
Total Carbohydrates 10 g3.4%
Dietary Fiber 1.1 g4.4%
Sugars 3.1 g
Protein 16 g32.1%
Vitamin A 23.5% Vitamin C 17%
Calcium 20.6% Iron 7.4%
*Based on a 2000 Calorie diet