Believe it or not, this recipe absolutely fits in with the summer fresh veggie theme! I recommend that you make this a day ahead, let it chill in the fridge and then eat it cold or at room temperature the next day for brunch or lunch. It tastes ok hot, but it tastes incredible the next day.
1 9-inch pie crust
About 1 lb. crumbled breakfast sausage or (or any sausage you like)
1/2 small onion, chopped
1/2 green pepper, chopped
2 cups shredded cheese (I used cheddar and muenster… but you could use anything)
1 cup milk
Since my mom is visiting, I put her to work on the pie crust while I cooked the crumbled sausage I got from a local NC farm – R S Central Farms in Rutherford County. Very tasty sausage with about four ingredients – pork and a few seasonings. As I have mentioned before, I am spoiled by the amazing quality of fruits, veggies, and even meats that are available from local farmers here in North Carolina.
I cooked up about 1 pound of sausage but it was probably a little too much – no worries, we just ate what didn’t fit in the pie pan. After cooking the sausage, I sauteed about 1/2 of a small onion and 1 small green pepper in the little bit of grease left over in the pan. I then layered the sausage in the bottom of the pie crust, topped it with the sauteed pepper and onion, and covered the meat and veggies with about 2 cups of shredded cheese. Whisk together the milk and egg and then pour the combined mixture over the top of everything. Using a fork, I lightly combined the layers trying to make sure that the milk and egg was relatively evenly distributed throughout the pie.
Put the pie in the oven at 350 and cook for 45 minutes to 1 hour.