08/21/2017 Country Brunch Pie

Country Brunch Pie

Recipe Courtesy of Cindy Schumacher

Pastry for single-crust pie
½ pound bulk pork sausage
¾ cup shredded mozzarella cheese
4 eggs
1 cup half-and-half cream
1 can (4 oz.) mushroom stems and pieces, drained
¼ cup chopped green pepper
¼ cup chopped sweet red pepper
2 Tbsp. chopped onion

Line a 9” deep-dish pie plate with pastry. Trim to ½ inch beyond edge of plate and flute edges.
Line pastry shell with a double thickness of heavy duty foil. Bake at 400 for 5 minutes. Remove foil and bake 5 more minutes.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, combine the eggs, cream, mushrooms, peppers and onion.
Pour over cheese.
Bake at 375 for 40-45 minutes or until a knife inserted near the center comes out clean.
Let pie stand for 10 minutes before cutting. Yield 6-8 servings.