1 pie shell (Pillsbury)
4 tbsp. (1/2 stick) butter, divided
5 sweet Italian sausages
2 cups shredded zucchini
1 cup shredded Swiss cheese
4 eggs
1 cup milk
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. white pepper

Bake pie shell in hot oven at 450°F for 8 minutes. Cool slightly.

Sauté zucchini in 2 tablespoons butter in large skillet until tender. Remove to bowl.

Remove casing from sausage; crumble and cook in butter until no longer pink. Drain on paper towel.

Spread zucchini evenly over pastry shell; sprinkle crumbled sausage and Swiss cheese over zucchini.

Beat eggs lightly in large bowl; add milk, cream, Parmesan cheese, salt and white pepper. Blend well. Pour into prepared pan.

Bake in hot (450°F) oven for 15 minutes. Lower oven temperature to 350°F and bake for 15 minutes more or until center is almost firm but still soft. Let stand for 15 minutes before serving.

Note: If using a normal pie pan, you will have to divide into two pans. Otherwise, use a deep square pan or dish lined with two crusts.