Italian Sausage & Egg Pie

By MooK

Ingredients

• Pastry Dough, for single crust pie
• 1 Tbsp Light Olive Oil
• 1 Tbsp Finely Chopped Shallots
• 1 Tbsp Finely Chopped Onion, optional
• 12 oz Mild or Hot Italian Sausage, casings removed
• 8 Large Eggs
• 1 pkg (10 Oz.) Frozen Chopped Spinach, thawed and squeezed dry
• Pinch of Salt
• 1/4 tsp Ground Black Pepper
• 1/4 tsp Granulated Garlic
• 1/4 tsp Dried Basil or 1 Tbsp. Chopped Fresh Basil
• 2 Tbsp Finely Chopped Fresh Italian Parsley
• 2 Tbsp Grated Romano Cheese or Asiago or Parmesan
• 1/2 cup Shredded Mild Provolone Cheese or Swedish Fontina Cheese

Preparation

Step 1

Preheat oven to 350. Line a 9 inch pie pan with pastry dough. Preheat nonstick skillet over medium heat. Add olive oil, shallots, and onion to the pan. When it starts to sizzle, add sausage and cook, stirring to crumble into small pieces. Cook just until all pink is gone. Drain and set aside to cool. Put eggs in large bowl and whisk well.

Add spinach, seasonings and cheeses and stir until well blended. Fold in cooled sausage. Put filling into pie shell, leaving at least 1/8 to 1/4 inch of room at the top. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in the center. Let cool slightly on rack. Makes 6 to 8 servings.