Premio Italiano Quiches Recipe

  • 4 Premio mild Italian sausage links - casings removed
  • 1 onion - chopped
  • 14 1/2 ounces tomatoes with basil, garlic and oregano - diced
  • 2 tablespoons flour
  • 15 ouces refrigerated pie crusts - softened as directed on the box
  • 8 ounces mozzarella cheese - shredded
  • 2 tablespoons parmesan cheese - grated
  • 6 eggs - slightly beaten
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • pinch white pepper
  • Preheat oven to 450 degrees F.
  • Break up sausage into a large skillet.
  • Cook on medium-high, breaking up large pieces with a wooden spoon, until the sausage loses its bright pink color and renders some juices.
  • Turn heat down to medium.
  • Add the chopped onion.
  • Cook, stirring occasionally, until the onion is tender and transparent and the sausage is cooked through.
  • Add the can of diced tomatoes.
  • Turn the heat to high, and cook, stirring frequently, until most of the liquid has evaporated.
  • Remove from heat and stir in the flour.
  • Set aside.
  • Unroll pie crusts and press gently against the bottoms and sides of two 9 inch regular or 9 1/2-inch deep pie plates; flute edges as desired.
  • Divide the sausage and tomato mixture evenly between the two crusts.
  • Top each with 4 ounces of mozzarella cheese and 1 tablespoon Parmesan cheese. Combine eggs, milk, salt and pepper.
  • Pour evenly over the mixtures in the two pie crusts.
  • Bake for 15 minutes.
  • Reduce oven temperature to 375 degrees F.
  • Bake for 25 more minutes, or until knife inserted in center comes out clean.
  • To freeze, cook as directed, cool, cover with two layers of foil and freeze.
  • Thaw in the refrigerator, then heat to serve.
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