Turkey Sausage Brunch Pie
|Folded refrigerated unbaked piecrust||7 1⁄2 Ounce (1 Piece, Half Of 15 Ounce Package)|
|Onions||2 Medium, cut into eighths and thinly sliced|
|Coarsely ground pepper||1⁄8 Teaspoon|
|Refrigerated egg product||8 Ounce, thawed (1 Carton, Or Use Frozen)|
|Milk||3⁄4 Cup (12 tbs)|
|Dried italian seasoning||1⁄4 Teaspoon, crushed|
|Cooked smoked lean turkey sausage||8 Ounce, halved lengthwise and thinly sliced|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|All purpose flour||1 Teaspoon|
1. Prepare the piecrust in a 9-inch pie plate according to package directions; line with a double thickness of foil. Bake in a 450° oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till edges are golden. Remove from oven. Reduce oven temperature to 325°.
2. Meanwhile, in a large skillet cook onions and ground pepper in margarine or butter till onions are tender. Remove from heat; set aside. In a large mixing bowl combine egg product, milk, and Italian seasoning. Stir in the sausage and the onion mixture. Toss together shredded cheese and flour; stir into the egg mixture. Spoon mixture into piecrust.
3. Bake in the 325° oven for 30 to 35 minutes or till a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let pie stand 10 minutes before cutting into 6 wedges. If desired, serve with fresh fruit.