Simple Sausage Pie with Corn and Easy Press-in-Pan Crust

This recipe for a delicious sausage pie with corn and peppers will become your go-to for weeknight dinners or family gatherings! With its wonderful combo of savory Italian sausage and sweet corn, peppers, and onions, all encased in the simplest flaky crust, this is bound to be a hit with your family and friends. Make a simple green salad while the pie is baking and dinner is ready.

I always forget how much I love this simple sausage pie-tart with corn and peppers until I take that first bite.

Oh, yeah, that’s right – this is delicious!

So of course I really think you’ll like this, too. The filling is like a frittata, but with the super easy press-in-the-pan crust that puts it on another level.

A crust, though? The extra step of making it only adds a few minutes and is definitely worth it. Believe me. Definitely.

But first – is this a pie? A tart? A quiche?

I’ve called it both a tart and a pie – it also is similar to a quiche, so basically you can call it what you’d like!

You can use either a tart pan with a removable bottom or a regular pie pan to make this easy recipe.

Recipe Ingredients

You’ll need the following ingredients to make this amazing Italian sausage pie:

Ingredients & Substitutions

The ingredients are all real food and may be things you already have!

• Sausage: Italian sausage is called for, either mild or hot. You can use any type of sausage, though – if it’s a smoked or cooked sausage, simply chop it up some and warm with the vegetables. BACON VARIATION: Use cooked bacon instead – simply crumble and add it to the veggies after cooking them.
• Corn, peppers, onion: These can be fresh from the garden or can be frozen – both work equally well, making this a year around kind of recipe. TIP: This is a great way to use your frozen corn and frozen peppers.
• Milk: This is used in both the crust and the filling. I haven’t used milk substitutes, but I’m pretty sure it would work fine.
• Flour: I’ve used half unbleached all-purpose and half whole wheat, as well as all whole wheat pastry flour and both work well. I don’t think all regular whole wheat would work as well, as it would be less flaky.
• Oil: I use either avocado oil or olive oil – use what you prefer.

The press-in-the-pan crust is not only easy, it’s actually flaky, believe it or not – and without all the stress, refrigeration, and rolling that comes with regular crust recipes.

Let’s Make This Sausage Pie

Step 1: Make crust dough. Add the dry ingredients to a large bowl. Mix wet ingredients and add to dry – mix until well combined.

Step 2: Press crust in pan. Distribute the dough in small pieces evenly over the bottom. Press and smooth about 1 inch up sides. Use a glass or the heel of your hand to press and make sure all the pieces come together.

Step 3: Bake crust. Place the crust to prebake for a few minutes. Note: the crust pictured isn’t smooth enough and pulled apart after prebaking, which allows the egg mixture to fall through. Learn from me – work better to smooth the crust more!

Step 4: Cook filling ingredients. While the crust is cooking, brown the sausage in a skillet. Add the onions, corn, and peppers and cook a few minutes more, stirring occasionally. Remove crust from oven when done and set aside while you mix the remaining filling ingredients.

Step 5: Fill crust and bake. Mix the remaining filling ingredients in a small bowl. Spread the cooked filling ingredients evenly over the crust, like shown above. Then pour the egg mixture evenly over the sausage and vegetables. Add to oven and bake.

The tart bakes for about 40 minutes, which gives you plenty of time to make a big green salad, pour a glass of something to drink, and visit with your family before dinner.

Yes, I added a bit of parmesan to the top at the end of baking, just because.

You’ll notice that the crust did not come out perfect – some of the egg dripped down the insides of the tart pan causing the crust to stick a bit. Of course this didn’t affect the taste – and I have nothing to hide from you guys, so in the picture goes!

Once you cut into this tart and take that first bite it’ll be like, who cares? You’ll just want more.

Recipes to Serve With This

• Orange Almond Salad with Orange-Balsamic Vinaigrette
• Easy Kale Quinoa Salad with Lemon & Parmesan
• Cherry Salad with Feta and Walnuts

I hope you love this sausage pie-tart – if you make it, be sure to leave a recipe rating so I know how you liked it!

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5 from 3 votes

Simple Sausage Pie with Corn & Easy Press-in-Pan Crust

A delicious sausage pie-tart with corn, peppers, and onions in a simple, flaky press-in-the-pan crust- a perfect dinner for any day of the week. Includes Bacon variation!

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Yield: 8 Servings

1x2x3x

Author: Jami Boys

Equipment

• 1 10-inch tart pan, pie pan, or springform pan

Click for Cook Mode

Ingredients

For Press-in-Pan Olive Oil Crust:

• 1 ¾ cup flour, all-purpose, half whole wheat, or all whole wheat pastry flour*
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup oil
• 1/4 cup milk*

For Tart Filling:

• 2 cup fresh or frozen corn kernels, about 2 medium ears of corn (if using frozen, thaw first)
• 1/2 pound Italian sausage (see notes for bacon variation) regular or hot
• 1 small red bell pepper, chopped (about 1/4 cup)
• 1/2 medium onion, diced (about 1/3 cup)
• 3 large eggs
• 1/2 cup milk
• 2 tablespoons flour or cornstarch
• 1 to 2 teaspoons hot sauce like sriracha or Tabasco (to taste)
• 1/2 teaspoon dry mustard
• 1/2 teaspoon each salt & pepper
• 2-3 tablespoons grated parmesan cheese, optional

Instructions

Prepare Tart Crust:

• Heat oven to 450 degrees.
• Combine the flour, sugar, and salt in a medium bowl; combine the oil and milk in a 1 cup glass measuring cup and stir to mix.
• Pour the oil mixture into the dry ingredients and mix until blended.
• Evenly scatter the dough over the bottom of a 10-inch tart pan or springform pan with removable bottom (or a regular pie pan – if using pie pan, crust will only go half way up the sides). Press dough together and up sides of pan until smooth and cohesive. Bake for 10 minutes.

Prepare Filling:

• In a large skillet over medium-high heat, cook sausage until well browned, stirring to break up sausage. Add the corn, pepper, and onion and saute all together for about 5 minutes.
• Meanwhile, in a small bowl, whisk the eggs, milk, flour or cornstarch, mustard, hot sauce, salt and pepper until blended (it may still look lumpy).
• Spoon the meat-vegetable mixture onto the partially baked crust, and then pour the egg-mixture over evenly.
• Place tart in oven, reduce temperature to 350 degrees, and bake for 35-40 minutes or until knife inserted in center comes out clean. If using cheese, sprinkle it on and cook another minute to melt.
• Let cool for 5-10 minutes before removing pan sides (if possible) and slicing.

Notes

*If using all whole wheat pastry flour, add 1 teaspoon more milk for crust.

Variation– Bacon Corn Tart:

• Cook 5 to 6 pieces of bacon instead of the sausage in step one of the filling. Remove cooked bacon before adding the corn, peppers, and onions, sautéing them in the bacon fat.
• Spread just the vegetables over the crust and then crumble and tear the bacon, sprinkling over the vegetables before pouring the egg mixture. 
• Cook as usual.

Nutrition

Serving: 1slice | Calories: 408kcal | Carbohydrates: 33g | Protein: 11g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 767mg | Potassium: 252mg | Fiber: 2g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 2mg

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

This recipe has been updated – it was originally published in 2014.