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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A little different twist to quiche. Ingredients:
1/2 lb hot italian sausage |
1 pastry for a double-crust 9-inch pie |
3 eggs |
1 cup ricotta cheese |
1 teaspoon italian seasoning |
1 cup shredded mozzarella cheese |
1 (3 1/2 ounce) package sliced pepperoni, chopped |
1/2 cup grated parmesan cheese |
3/4 cup pizza sauce (use your favorite) |
12 tablespoons additional pizza sauce (optional) |
Directions:
1. Remove and discard casing from sausage.
2. Cook sausage in a medium skillet until browned, stirring to crumble; drain well, and set aside.
3. Line a 9-inch quiche dish or pieplate with half of pastry; flute edges.
4. Bake at 450 for 5 minutes; prick pastry with fork, and bake additional 5 minutes.
5. Remove from oven; reduce oven temp to 350.
6. Combine eggs, ricotta cheese, and Italian seasoning; beat well.
7. Stir in cooked sausage,pizza sauce, mozzarella cheese, pepperoni, and Parmesan cheese.
8. Spoon egg mixture into baked pastry shell.
9. Cut an 8-inch circle out of remaining pastry; cut circle into 6 wedges.
10. Arrange pastry wedges on top of filling.
11. Bake at 350 for 45-50 minutes or until golden brown.
12. Let cool 10 minutes.
13. Spoon 2 T pizza sauce over each pastry wedge on top of quiche.
14. (you can skip this last part if you want to cut back on sauce, it's really just for looks).
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