Italian Sausage Pie

Think of this as an Italian spin on quiche. Crumbled sweet Italian sausage and sauteed onions fill a pre-baked pie shell, then get covered in a simple egg, milk, and mozzarella custard that puffs up golden in the oven.

Pre-baking the pie shell for 5 to 10 minutes during preheat is a small step that makes a big difference. It firms up the bottom so it doesn’t get soggy under the heavy sausage filling. Pull it before it browns though, since it goes back in for another 35 minutes.

Draining the sausage and onions well after sauteing is key. Excess grease in the filling prevents the custard from setting properly, and you’ll end up with a greasy, wet center instead of clean slices. The mozzarella melts into the custard and adds stretch and richness without overpowering the fennel notes in the sweet sausage.

Chef Tips

• Remove the casings before crumbling. Run a knife down the length of each link and peel the casing off. It peels much easier when the sausage is cold.
• Let the pie cool 10 to 15 minutes after baking. Cutting too early and the custard will still be loose in the middle.
• Test doneness by inserting a knife in the center. If it comes out clean, it’s done. A wet knife means 5 more minutes.
• Use cream instead of milk for a richer, silkier custard.

Variations

• Use hot Italian sausage instead of sweet for a spicier version.
• Add roasted red peppers or sauteed mushrooms to the filling.
• Swap mozzarella for provolone or a mix of Parmesan and ricotta for a different cheese profile.