Ingredients

• 2 , 9-inch
• 1 tablespoon olive oil
• 2 stalks celery , finely diced
• 1 onion , finely diced
• 2 cloves garlic , minced
• 1 pound bulk plain pork sausage
• 0.5 tablespoons dried sage
• 1 , 8 ounce
• 8 eggs
• 0.5 cups milk
• 1 teaspoon dried tarragon
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 , 8 ounce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Unroll each crust and arrange in two 9-inch pie pans.
3. 3 Heat oil in a large skillet over medium heat. Cook celery, onion, and garlic in the hot oil for 1 to 2 minutes. Add sausage, breaking apart to brown; sprinkle in sage and continue browning until no longer pink, 5 to 7 minutes. Remove from heat. Add cottage cheese and mix well.
4. 4 Divide meat mixture evenly and spoon into each of the two pie crusts.
5. 5 Whisk eggs, milk, tarragon, salt, and pepper together in a mixing bowl. Pour egg mixture over meat mixture in the pie crusts. Sprinkle Cheddar-Jack cheese over the tops.
6. 6 Bake, uncovered, in the preheated oven on the middle rack until tops are puffed and golden brown, about 40 minutes. Remove from the oven and let stand for 5 to 10 minutes before slicing.

Nutrition per serving