Premio Italiano Quiches Recipe
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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.
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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