Country Brunch Pie

• Pastry for single-crust pie (9 inches)
• 1/2 pound bulk pork sausage
• 3/4 cup shredded part-skim mozzarella cheese
• 4 eggs, lightly beaten
• 1 cup half-and-half cream
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/4 cup chopped green pepper
• 1/4 cup chopped sweet red pepper
• 2 tablespoons chopped onion

1. Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 400u0b0 for 5 minutes. Remove foil; bake 5 minutes longer.
2. In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, whisk the eggs, cream, mushrooms, peppers and onion; pour over cheese.
3. Bake at 375u0b0 for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

pastry, pork sausage, mozzarella cheese, eggs, cream, mushroom stems, green pepper, sweet red pepper, onion

Taken from www.tasteofhome.com/recipes/country-brunch-pie/ (may not work)