Adapted from
Eggland's Best, Inc.
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Crust:
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1 1/4 c
unbleached flour
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1/2 tsp
salt
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1/4 cup
fat-free milk
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3 tbsps
olive oil
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Filling:
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9 5/8 ozs
turkey sausage patties, cooked and crumbled
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4 ozs
frozen hash browns, thawed
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2 ozs
cheddar cheese, shredded
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5 whole
eggs
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1/4 cup
fat-free milk
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1 tsp
salt
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1/4 tsp
black pepper
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2 tbsps
parmesan cheese, shredded
To prepare crust, combine flour, salt, milk, and oil in a mixing bowl. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork. Preheat oven to 375. Spread crumbled turkey sausage evenly into pie crust. Sprinkle hash browns and cheddar cheese evenly over top; set aside. In a mixing bowl, combine eggs, milk, salt, and black pepper. Mix well. Pour evenly into pie crust, covering sausage and hash browns. Sprinkle parmesan cheese evenly over egg mixture. Bake for 35 minutes or until slightly puffed in the middle.