This versatile sausage pie, which can be served for breakfast, brunch or supper, is enriched with brown rice, olives and Colby cheese.
1 pound ground pork sausage, crumbled
1/2 cup chopped peeled onion
2 cups shredded colby cheese
1 cup chopped broccoli, blanched (see note), well-drained
1 cup cooked brown wild rice
1 tomato, cored and chopped
1 ( 2.25-ounce) can sliced black olives
1 (10-inch) unbaked pie crust
4 large eggs
1/2 cup whipping cream
1 teaspoon crushed garlic
1/4 teaspoon ground black pepper
- Preheat oven to 425°F (220°C).
- In a large skillet over medium heat, brown sausage, about 5 minutes. Add onion and continue to cook until onion is fragrant and translucent, 3 to 5 minutes; drain thoroughly. Remove from heat and stir in cheese, broccoli, rice, tomato and olives. Transfer into pie crust.
- Combine together eggs, cream, garlic and pepper; pour over sausage mixture to cover.
- Bake for 10 minutes; reduce heat to 400°F (205°C) and bake 30 to 35 more minutes or until golden and firm.
Makes 8 servings.
Tip: Blanch broccoli by dropping it in rapidly boiling water for 2 to 3 minutes, until emerald green, then quickly transfer into ice-cold water to stop cooking. This will enhance the broccoli's crispness as well as its color.