by Ruth Ann King, Warsaw, Indiana

1 crust for 9-inch pie

1 lb. bulk pork sausage

4 hard-boiled eggs, coarsely chopped

4 oz. shredded Swiss cheese

4 oz. shredded cheddar cheese

3 eggs, beaten

1¼ cups milk or light cream

¾ t. salt

⅛ t. pepper

Place crust in pie pan and flute edges. Do not prick crust but may fill with dry beans to keep crust flat.  Bake at 350 F for 7 minutes. Cook sausage and drain. Place hard-boiled eggs in bottom of pie shell and top with sausage and cheeses.  Pour beaten eggs, milk, salt, and pepper, that have been combined,  over all. Bake at 350 F for 30 minutes or until set. Let stand 10 minutes before serving.