Christmas Morning Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Christmas Morning Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Christmas Morning Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound bulk pork sausage with
• sage, cooked and crumbled
• 1 cup shredded Swiss cheese
• 1 cup shredded Cheddar cheese
• 2 (9 inch) unbaked pastry shells
• 6 eggs, lightly beaten
• 1 cup milk
• 1/2 cup chopped onion
• 1/3 cup chopped sweet red
• pepper
• 1/3 cup chopped green pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl, combine sausage and cheese

Step 2: Technique & Execution

Place half of mixture in each pastry shell

Step 3: Technique & Execution

Combine eggs, milk, onion and peppers

Step 4: Technique & Execution

Pour half over sausage in each shell

Step 5: Technique & Execution

Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean

Step 6: Technique & Execution

Let stand 5 minutes before cutting.