Italian Brats and fresh vegetables make for a simple and satisfying dish!
½ pound Hermann Wurst Haus Italian Bratwurst, sliced thin
½ pound fresh mushrooms
1 T butter
1 medium zucchini, sliced thin
1 cup shredded mozzarella cheese
¾ cup milk
½ t dried basil
½ t dried oregano
Pastry for 9-inch pie plate
Line a 9-inch pie plate (deep-dish) with pastry. Prick bottom and sides with fork. Bake at 400° for 3 minutes; remove from oven and prick again. Bake 5 more minutes. Cool.
Cook the sausage in a skillet until browned; remove and drain, reserve 1 tablespoon of drippings in the skillet. Sauté mushrooms in the pan drippings, cook until tender; drain and set aside.
Melt butter in the skillet; add zucchini and cook until tender; drain.
Place sausage in baked pastry; sprinkle with half the cheese. Top with sautéed mushrooms and remaining cheese. Top with zucchini.
Beat eggs; add milk and seasonings, beat well. Pour into pastry shell. Bake at 350° for 55 minutes or until set. Let stand 10 minutes before serving.