Adapted by #FullPlateByJay from “Favorite Recipes” a cookbook from Active and Retired Michigan Bell employees
Absolutely delicious. A perfect brunch / luncheon entree or a light supper accompanied by a salad, sautéed greens, and a crisp rose. Serves 8.
Ingredients
2 T. olive oil
1 lb. sweet Italian sausage links, chopped (can can also use bulk Italian sausage)
1 medium onion, halved and then thinly sliced
1 medium red pepper, halved and thinly sliced
8 - 10 crimini mushrooms, halved then thinly sliced
6 eggs, lightly beaten
¾ cup ricotta cheese
1 T. sweet vermouth
1 tsp. Mrs. Dash
1 tsp. Italian seasoning
½ tsp. garlic powder
½ tsp. seasoning salt
½ tsp. Tabasco
¼ tsp. freshly ground pepper
2 (10 oz.) packages chopped-frozen spinach, thawed and squeezed dry
1 (16 oz.) package shredded Italian cheeses
- - -
Pie crust for 2-crust pie
2 T. cold butter, diced
Instructions / Method
Preheat oven to 375 degrees. Line pie pan with bottom crust.
In large skillet over medium-high heat cook sausage until well browned and cooked through. Remove to plate. In same skilled, with reserved fat, sauté sliced onions, red pepper, and mushrooms until soft, and the onions are just starting to brown.
In large mixing bowl, lightly beat the eggs together with ricotta, vermouth, and seasonings. Add the meat, veggies, and cheese and fold until thoroughly incorporated. Pour into crust-lined pie pan, mounding higher in the center and tapering to the edges; dot with butter; top with second crust and seal…slash the top 4 - 5 times to allow steam to escape. Place into preheated oven and bake for 50 minutes until top crust is golden brown.
May be enjoyed hot (after allowing the pie to rest 7 - 8 minutes), or cooled to serve at room temperature accompanied by a salad, some sautéed greens, and a crisp rose.
Nutritional analysis per serving (8 servings)
598 calories; 36 grams fat; 19 grams saturated fat; 248 milligrams cholesterol; 33 grams carbohydrates; 2.5 grams dietary fiber; 4 grams sugar; 34 grams protein; 787 milligrams sodium