Quiche is one of my most absolute favorite foodie items to create.
The savory pie in and of itself is an act of creativity – the options for filings and frill and endless and everlasting.
With a score of bison breakfast sausage, I created a canvas of a quiche, but baked it inside a flaky puff pastry sheet, which provided a bit of a different flair, but a super crispy and tasty one nonetheless!

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Bison Breakfast Mascarpone Puff Pastry Pie

1 sheet puff pastry, thawed
1 lb. bison breakfast sausage
1 red bell pepper, seeded and chopped
1 Tbs. fresh lemon juice
2 tsp. ground cumin
sea salt and pepper
16 oz. mascarpone cheese
4 large eggs
16 oz. salsa verde Mexican cheese blend

Preheat the oven to 400 degrees.

In a large skillet, heat the sausage and break apart (mostly) with the back of a spoon. Once some of the fat begins to render, add the red pepper and seasonings.
As the bottom of the pan gets crusty, deglaze with the lemon juice.
Reduce the heat to low and cook until the sausage is completely cooked through, stirring occasionally.
Remove from heat and cool for a few minutes.
Whisk in the mascarpone and eggs, seasoning with additional salt and pepper.

Line a deep dish pie plate with the thawed pastry dough.
Fill with the bison cheese mixture.
Top with the shredded cheese and fold over the few edges of the pastry.

Bake for 20-25 minutes, until the crust is golden brown and the cheese is bubbly.

Chill for several hours or overnight. (Quiche and baked items like this are best the next day!) –