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