Ingredients:
- 1 lb (450g) Monterey Jack cheese, shredded
- 1 lb (450g) Italian sausage (bulk or removed from casing)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3 large eggs
- 1 pre-made pie crust (or use your favorite low-carb crust for a keto version)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to heat up.
- Cook the sausage: In a skillet over medium heat, cook the Italian sausage until browned and crumbled. Break it up as it cooks. Once done, drain any excess fat and set the sausage aside.
- Sauté the onion and garlic: In the same skillet, add a little oil if needed, and sauté the onion and garlic until softened and aromatic, about 3-4 minutes.
- Prepare the filling: In a large bowl, whisk together the eggs, heavy cream, thyme, oregano, salt, and pepper. Stir in the cooked sausage, sautéed onion and garlic, and shredded Monterey Jack cheese.
- Assemble the pie: Place your pie crust in a pie dish (or use a low-carb crust for keto) and pour the sausage mixture into the crust.
- Bake the pie: Place the pie in the oven and bake for about 35-40 minutes, or until the filling is set and lightly browned on top.
- Cool and serve: Let the pie cool for about 5 minutes before slicing. Garnish with fresh parsley if desired.
Tips:
- For extra flavor, add a sprinkle of red pepper flakes for a bit of heat.
- You can make this pie ahead of time and refrigerate it for an easy meal later.
