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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 80 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Preheat oven to 425 degrees F (220 degrees C). | 2. Fit each pie pastry into a 9-inch deep-dish pie plate. Prick each crust several times with a fork. | 3. Bake crusts in preheated oven until lightly browned, about 7 minutes. | 4. Reduce oven heat to 350 degrees F (175 degrees C). | 5. Mix mozzarella, Asiago, and Parmesan cheeses in a bowl; set aside. | 6. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer sausage to a large mixing bowl. | 7. Melt butter in a large skillet over medium heat. Cook and stir zucchinis, green bell pepper, red bell pepper, and yellow bell pepper in butter until softened, 5 to 7 minutes. Add carrots, mushrooms, and garlic; cook and stir until carrots are tender, about 10 minutes more. Drain any excess moisture from the vegetable mixture. | 8. Divide vegetable mixture into 2 even portions. Spread about half of one portion of the vegetable mixture into the bottom of each pie crust. Spread half the sausage over each vegetable layer. Sprinkle mozzarella cheese mixture evenly over the sausage layer. | 9. Beat eggs in the bowl of a stand mixer fitted with a wire whisk attachment. Switch speed to high and slowly stream cream into the eggs while beating; beat for 3 minutes. Add ricotta cheese, sea salt, oregano, basil, garlic and herb seasoning blend, and garlic powder to the egg mixture; beat until smooth. Pour about half the mixture into each pie shell and top with remaining vegetable mixture. | 10. Bake in preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool for 15 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
deep dish pie crust	2		unbaked	-	-	-	-
mozzarella cheese	2 1/2	cups	shredded	-	-	-	-
asiago cheese shaving	1	cup		605.2014	0.0	134.6403	3.4
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
bulk italian sausage	1 1/2	pounds		605.2014	0.0	134.6403	3.4
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
zucchini	4		sliced	9.24	1.3684	1.1924	0.17600000000000002
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
red bell pepper	1		chopped	605.2014	0.0	134.6403	3.4
yellow bell pepper	1		chopped	605.2014	0.0	134.6403	3.4
carrot	1	cup	shredded	52.48	12.2624	1.1904	0.3072
crimini mushroom	1/4	pound	chopped	605.2014	0.0	134.6403	3.4
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
egg	5			357.5	1.8	31.4	23.775
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
ricotta cheese	1	container		-	-	-	-
salt	3/4	teaspoon		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.