from Atlanta Cooknotes

INGREDIENTS:

• 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

TO PREPARE:

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