1 1/4 c. all-purpose flour
1/4 tsp. salt
1/2 c. Parmesan cheese
4 tbsp. butter
4 to 5 tbsp. cold water

Blend dry ingredients with butter with a pastry cutter - until it resembles coarse meal. Add 4 tablespoons water and stir with fork. Add more water if needed to make dough stick together. Wrap in wax paper and CHILL ONE HOUR. Roll out and partially bake about 12 minutes. Prick after first 7 minutes. Preheat oven to 375 degrees.

FILLING:

3/4 lb. sweet Italian sausage
2/3 c. ricotta cheese (Monterey Jack works fine)
1/3 c. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
3 tbsp. chopped parsley

Remove sausage from casing if necessary and crumble into skillet. Saute over low heat until cooked through but not brown. Pour off fat. Stir in ricotta (Monterey Jack) and Parmesan cheeses, salt, pepper and parsley.

CUSTARD:

4 eggs
3/4 c. cream
1 tbsp. flour
Pinch of cayenne
3/4 c. milk
2 tbsp. melted butter
Pinch of salt
Pinch of nutmeg

Beat all with wire whisk until blended. Add sausage/cheese mixture to custard and pour into crust. Bake in preheated oven 40 minutes until puffed and brown. Serves 4 to 6.