Italian Sausage Pie
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| ¾ | pound |
sausage
sweet |
|
| ½ | cup |
onions
chopped |
|
| 3 | large |
eggs
beaten |
|
| ½ | cup |
milk
or cream |
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| 1 | x |
salt and black pepper
salt and pepper |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 340.2 | g |
sausage
sweet |
|
| 118 | ml |
onions
chopped |
|
| 3 | large |
eggs
beaten |
|
| 118 | ml |
milk
or cream |
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 1 | x |
salt and black pepper
salt and pepper |
*
|
Directions
Preheat oven to 350℉ (180℃).
Place pie shell in pie pan; place in oven during pre-heating time for 5 to 10 minutes in order to firm the bottom.
Don't overcook! Remove the casing from the sausage and crumble.
Sauté sausage and onions; drain; spoon into prepared pie pan.
Blend eggs, milk, cheese, salt and pepper to taste; pour over sausage mixture in pie pan.
Bake in 350℉ (180℃) oven for 35 minutes or until custard sets and knife inserted in center comes out clean.
Allow to cool slightly.
