• Preheat oven to 425°F. Gather the ingredients so you have everything close at hand on the counter or table.
• Shred the mozzarella cheese. Place in a bowl and set aside until ready to use.
  8 oz mozzarella cheese, shredded

Prepare the Pastry Shell

• In a medium mixing bowl, combine all-purpose flour and kosher salt. Cut in vegetable shortening with blending fork until mixture resembles crumbs. Add water in two parts, until dough comes away from the bowl.
  1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup vegetable shortening, 1/4 cup cold water
• On a lightly floured surface, roll dough to fit a 9+-in deep dish pie plate or quiche pan. Transfer to pie plate. Trim and flute edges.

Brown Sausage

• In a large skillet, brown sausage over medium-high heat. Transfer to a bowl lined with paper towels to absorb the excess oil.
  1 pound ground pork sausage
• Allow the sausage (or bacon) to cool for a little bit. Sprinkle meat into the bottom of the pastry shell.

Prepare the Egg Filling

• In a medium bowl, beat together large eggs, half and half, dried parsley, kosher salt, and freshly ground nutmeg.
  4 large eggs, 2 cups half and half cream, 1 teaspoon dried parsley, 1/4 teaspoon kosher salt, 1/8 teaspoon ground nutmeg
• Stir in shredded cheese. Pour into pastry shell over the sausage.
• Bake in preheated oven on lowest rack, for 15 minutes. Reduce temperature to 375℉. Continue baking for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Makes 6-8 servings.