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Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

Servings: Serves 6

This has a processed food item in it. Pie Crust. I’m not proud of that but sometimes you just need the convenience. If you have a favorite pie crust recipe you can use that too…like my almond flour pie crust – YUM. The convenience of a pie crust makes this a quick meal.  Leftovers heat well too.

Ingredients:

• 1 package of refrigerated pie crusts. They come two to a package. You only need one, so you can save the other one or freeze it. If you are in the first part of ZReboot you can make my almond flour tart crust.
• 1 lb of loose Italian sausage. I used hot Italian sausage.
• 1 large tomato, diced
• ½ tsp of garlic powder
• ½ tsp of Italian seasoning
• 2 Tbl of Parmesan cheese, grated
• 1/3 cup of shredded cheddar
• 2 eggs
• ¾ cup of whipping cream
• Sea salt and pepper to taste

Instructions:

Set oven at 425 degrees. Unroll one pie crust and fit it into a 10” tart pan with removable bottom. Bake 6 – 8 minutes until it’s a light beige.

While that’s happening, you can make the filling. Get out a large saute pan. Add the sausage and begin cooking it on medium to brown it. Break it up as it cooks so it gets to bite-sized bits. This will take about 7 minutes. You don’t want to see any pink. Transfer the sausage to a bowl and add the tomatoes, garlic powder, and Italian seasoning and cheeses.

In another bowl, whisk the eggs and then add the cream and combine. Season with salt and pepper now or you can season each piece individually after it’s baked.

Combine both bowls into one and mix it up thoroughly. Carefully pour the mixture into the crust. Be sure to gently spread it or tilt the tart pan so you get egg in each area.

To be safe, I put the tart pan on a large cookie sheet with sides before it goes in the oven. This way if it has any leakage, it won’t be on the bottom of your oven. Bake for 15 minutes. Then turn the oven down to 350 degrees and bake an additional 12 – 14 minutes until the egg mixture is set and it’s golden on top. Be sure to look at the middle of the tart for any wiggly bits. If you have some, then just cook it a few more minutes.

Remove from oven and cool 5 – 10 minutes before cutting. This can be served warm or even room temperature on a buffet table.

Enjoy!

Cheers,