½ lb hot or mild Italian sausage (I use turkey Italian sausage)
Pastry for double crust 9” pie, divided (I use the Pillsbury refrigerated ones)
1 c ricotta or cream style cottage cheese (I part skim ricotta)
3 eggs (you could use egg substitute; I usually do 2 eggs and 1/4 c egg substitute)
1 c shredded mozzarella cheese
1 3oz pkg sliced pepperoni, chopped (you could do turkey pepperoni)
1/3 c grated parmesan cheese
2 T milk
Commercial pizza sauce
- I have left out the pepperoni and used about 1/3 of a 10oz pkg of frozen chopped spinach, too. I know other people who have put in mushrooms or other veggies.
- I have taken about 1/3 of a bag of fresh baby spinach and layered it on the bottom of the quiche, after I prebake the crust. This is my favorite modification.
Remove casings from sausage. Cook sausage in medium skillet until brown. Stir to crumble, drain, set aside.
Line a 9-inch pie plate with ½ of pastry. Bake at 450 for 5 minutes. Remove from oven. Reduce oven temp to 350.
Combine eggs and ricotta cheese and mix well. Add other cheeses, meats, and veggies if using. Spoon into partially baked pie shell. Roll out remaining pastry and cut into 6 or 8 wedges. Arrange on top of the filling. Bake at 350 for 20 minutes. Brush with milk. Cook an additional 20 minutes or until golden. Let cool 10 minutes. Serve with warmed pizza sauce