Step 3: Roll Out the Crust
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan.
- Carefully transfer it to the pan, pressing gently into the edges. Trim any excess dough and prick the bottom with a fork.
Step 4: Assemble the Pie
- Evenly spread the cooked sausage and vegetable mixture into the pie crust.
- Sprinkle shredded Monterey Jack and cheddar cheese over the top.
- In a bowl, whisk together eggs, milk, heavy cream, and Dijon mustard. Pour the mixture over the sausage and cheese until just covered.
Pro Tip: Avoid overfilling to prevent spillage during baking.
Step 5: Bake the Pie
- Place the pie in the preheated oven and bake for 35–40 minutes, or until the filling is set and the crust is golden brown.
- Let the pie cool for 10–15 minutes before slicing. This allows the filling to firm up and makes serving easier.
Step 6: Serve and Enjoy
- Slice the Monterey Sausage Pie and serve warm.
- Pair it with a crisp green salad or roasted vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat beautifully.
Tips for Success
- Cheese Variations: Swap Monterey Jack with pepper jack for a spicy kick, or use mozzarella for extra gooeyness.
- Make-Ahead Option: Prepare the crust and filling a day ahead for faster assembly.
- Vegetable Boost: Add mushrooms, spinach, or zucchini for added nutrition.
Conclusion:
The Monterey Sausage Pie is a crowd-pleaser that combines flaky crust, savory sausage, and creamy, cheesy filling. Its versatility allows for endless variations, making it a staple comfort dish that will quickly become a family favorite. Once you master this recipe, it’s bound to appear at your table time and again—perfect for cozy dinners or casual gatherings.
If you want, I can also create a shortcut version with a quick, no-crust, skillet-style Monterey Sausage Pie that’s just as flavorful but faster to make. Do you want me to do that?
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