- 1 pound bulk pork sausage with sage, cooked and crumbled
- 1 cup shredded Swiss cheese
- 1 cup shredded Cheddar cheese
- 2 (9 inch) unbaked pastry shells
- 6 eggs, lightly beaten
- 1 cup milk
- 1/2 cup chopped onion
- 1/3 cup chopped sweet red pepper
- 1/3 cup chopped green pepper
- In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.