• 9" refrigerated piecrust
• 1 pound package of ground sausage
• 1/2 pound fresh mushrooms, sliced
• 1/2 jumbo Vidalia onion, chopped
• 4 eggs 8 ounces sharp cheddar cheese, shredded
• 1 cup sour cream
• 1 cup cottage cheese (2% or 4%)
• 3 Tbsp all-purpose flour
• 3 Tbsp graded Parmesan cheese
• 1 Tbsp butter
• 1 tsp hot sauce

Preheat your oven to 350 degrees. Fit piecrust into 9” glass pie plate, crimp edges.

In a large skillet, cook and drain the sausage, and set aside. Wipe it out and then in same pan melt the butter over medium high heat. Add mushrooms and onions, sauté for 5 minutes or tender.

Place the eggs, sour cream, cottage cheese, flour, Parmesan cheese, and hot sauce in a food processor. Process until smooth, stopping to scrape down sides of bowl.

Stir together the crumbled sausage, mushroom mixture and egg mixture along with Cheddar cheese and spoon into piecrust. Cover edges of piecrust with aluminum foil.

Bake for 50 to 60 minutes, until golden brown and the center is set. Cool for 10 minutes and cut into wedges.