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Shiitake, Leek & Chicken Sausage Pie

2 tbsp sunflower oil, divided

2 links chicken apple sausage, sliced

1 large leek, chopped

2 cups sliced shiitake mushrooms

1 tsp chopped basil

Salt to taste

3 eggs

3/4 cup sour cream

1 cup grated cheese (such as Swiss, cheddar or Manchego)

1/2 cup grated Parmesan or Romano cheese

Dash of Worcestershire sauce

Pepper to taste

Paprika

1 Basic 9” Pie Crust (unbaked)

 

Preheat oven to 375 degrees.

Heat 1/2 tablespoon of the oil in a skillet over medium heat. Cook sausage for a few minutes on each side until browned.

Transfer to a plate and set aside.

Heat remaining 1 1/2 tablespoons oil in the same skillet over medium heat.

Add leeks, mushrooms, basil, and salt. Cook 7 to 10 minutes, or until leeks are translucent and mushrooms are tender.

Stir in sausage.

In a medium bowl, whisk together the eggs, sour cream and both cheeses.

Add Worcestershire, salt and pepper, then stir in the leek and sausage mixture. Pour into pie crust, spreading it out evenly.

Sprinkle with paprika and bake for 40 to 50 minutes, or until puffed and golden brown.

Set aside for 10 minutes, then slice and serve.