from Atlanta Cooknotes


  • 2 unbaked nine-inch pastry shells
  • 1 pound bulk pork sausage
  • 3/4 cup chopped onion
  • 4 eggs, slightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1 (8-ounce) can tomato sauce


Preheat oven to 425 degrees.  Prick bottom of pastry shells and bake six to eight minutes.  Cool.  Reduce oven temperature to 375 degrees.  In a skillet, brown sausage and onion together; drain well.  In a bowl, combine eggs, milk, and seasonings, beating lightly.  Stir in sausage mixture, three quarters cup cheddar cheese, and one-half cup mozzarella cheese.  Spoon into pastry shells.  Bake 25 to 30 minutes or until filling is set.  Spread tomato sauce evenly over each pie.  Top with a mixture of remaining cheeses.  Bake five to eight minutes or until cheese melts.

SERVES:  8 - 10

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