Christmas Quiche AKA Egg Pie

So... I know I haven't posted a new recipe in quite some time. I've been meaning to post this quiche recipe before the holidays, but it's been a really busy last couple of months.
This is a family favorite, and I make it for so many different occasions. I recently made this for my husband's family in San Antonio for New Year's morning, and I believe I have introduced a new thing to some of them. A few of his cousins had no clue what quiche was, and when they saw it, it's as if they were looking at a three-eyed monster. :) Quiche was too hard to remember so they've renamed it "egg pie".
They finally warmed up to the idea of eating it, and I think it was a hit.

1 T butter

6 Lg. Eggs

1 yellow, red, and orange bell pepper, diced

1 large yellow onion, diced

1 package Italian sausage in casings,  mild or spicy. *I prefer spicy

1 cup of raw milk

3 garlic cloves, crushed

1-2 T. dried oregano

salt/pepper to taste

1 lg. package sharp cheddar cheese, shredded

2 deep shell whole wheat frozen pie crusts

Directions

Preheat oven to 375 degrees.

Remove  sausage from casing, and brown in skillet breaking up with wooden spoon. Remove from heat, and drain sausage on a paper towel reserving a 1-2 T of fat. Sauté peppers, onions, and butter for 5 minutes on medium heat, and set aside. Season with salt and pepper.

In a large bowl wisk eggs and milk together.  Add oregano, and crushed garlic into egg mixture. Fold in sausage, and bell pepper mixture into egg mixture. Add shredded cheese and incorporate well.

 Poke the crusts several times with a fork on bottom to prevent the dough from rising.

Brown pie crusts about 10-12 min. first before adding wet ingredients. Divide into 2 pie crusts. Bake at 375 for 35 to 45 minutes on a cookie sheet until center is firm.