1 lb. Italian sausage
1/2 tsp. garlic powder
4 eggs
1 lb. ricotta cheese
3/4 c. shredded Swiss or Gruyere cheese
3/4 c. grated Romano cheese
3 hard boiled eggs, chopped
1/3 c. finely chopped fresh parsley
2 green onions, minced
Salt and pepper to taste
Pinch cayenne

In skillet, simmer sausage in water to cover for 20 minutes, drain, cool slightly and remove casing. Slice thin and set aside. Sprinkle with garlic powder. In large bowl, beat eggs and ricotta cheese, mix in Swiss or Gruyere and Romano cheeses. Add reserve sausage, chopped eggs, parsley and onions. Add salt and pepper to taste and cayenne. Stir to combine thoroughly. Spoon into pastry lined 9 inch pie pan. Bake at 375 degrees for 30 minutes or until lightly browned.

USE PRESS IN EGG PASTRY THAT FOLLOWS:

1 1/4 c. flour
1/2 tsp. salt
8 tbsp. butter
2 egg yolks
1 to 2 tbsp. water, if needed

Mix flour and salt in bowl, add butter and cut into flour until mixture is crumbly and the texture of gravel. Add egg yolks and mix until well blended. Add water, if needed, until mixture sticks together and an be formed into a ball. Press dough into bottom and sides of 9 inch pie pan. Makes one 9 inch single crust.