Description
A hearty and delicious pie filled with layers of sausage, vegetables, and cheese, topped with a creamy custard.
Ingredients
Scale
- 1 pound bulk pork sausage
- 1 medium onion, chopped (about 1 cup)
- 1 green bell pepper, chopped (optional)
- 2 tablespoons chopped green onions or chives (optional, for garnish)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
- 1 cup half-and-half
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat a large skillet over medium heat. Add the bulk pork sausage, breaking it apart, and cook, stirring occasionally, for 7 to 8 minutes until fully browned and crumbly. Transfer sausage to paper towels to drain excess fat, leaving about 1 tablespoon of drippings in the pan.
- Add chopped onion and green bell pepper (if using) to the skillet. Cook over medium heat for about 5 minutes, stirring frequently, until onions are translucent and vegetables soften. Remove from heat and set aside.
- Preheat oven to 350°F. Grease a 9-inch pie dish thoroughly with butter or cooking spray, especially the sides to ensure easy serving.
- Spread the drained sausage evenly over the bottom of the prepared pie dish. Top with the sautéed onions and bell pepper mixture. Sprinkle the shredded Monterey Jack and sharp cheddar cheeses evenly over the vegetables.
- In a large bowl, beat the eggs vigorously. Whisk in the half-and-half until combined. Add flour, baking powder, salt, and pepper. Continue whisking until the mixture is smooth with no lumps and pours easily.
- Pour the custard evenly over the layered ingredients in the pie dish. Gently tap the dish on the counter a few times to release air bubbles. Place the pie dish on a baking sheet to catch any overflow.
- Bake in the preheated oven for 35 to 40 minutes, until the top is golden and a knife inserted in the center comes out clean. The pie will puff up during baking and settle as it cools.
- Allow the pie to rest at room temperature for at least 5 minutes to set the custard. Garnish with chopped green onions or chives if desired. Slice and serve warm alongside a salad or preferred side.
Notes
- Ensure the sausage is fully cooked before layering.
- You can use any combination of cheese, but the Monterey Jack and sharp cheddar provide excellent flavor.
- This pie can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg