From Paulette Vickery's Recipe Collection

ITALIAN QUICHE: (Easy Egg Pastry Crusts)

main dish, meats

4 oz bulk italian sausage
3 each eggs
1 cup ricotta cheese
1 cup mozzarella cheese grated 4oz
1/2 cup pepparoni halves
1/2 cup cooked ham, cubed
1/4 cup parmesan cheese
1 each egg, beaten
2 tablespoon milk
2 each pie crusts, 9 inch

On lightly floured pastry board, roll half of pastry into a 12 inch circle. Fit circle into 9 inch pie plate. Trim to 1/2 inch beyond edge of pie plate, fold under and flute edges. Do not prick crust. Bake at 450 degrees, 5 minutes, and remove from oven. Reduce heat to 350 degrees. Cook Italian sausage till browned, and drain off excess fat. Place 3 eggs, and ricotta, or creamy cottage cheese, in large bowl. Beat together. Fold in mozzarella, pepparoni, ham, parmesan, and sausage. Turn into pastry shell. On lightly floured pastry board, roll remaining pastry into an 8 inch circle. Cut circle into six wedges. Arrange wedges atop filling. Bake at 350 degrees, 20 minutes. Combine 1 beaten egg, and milk. Brush over edges. Bake 20 minutes longer, or till golden. Let stand 10 minutes before serving.

Yield: 6 servings




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