Cheesy Sausage and Potato Supper Quiche

Enjoy this cheesy sausage and potato quiche recipe for supper that's made using Pillsbury® refrigerated pie crust and Old El Paso® chopped green chiles.

  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 6

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
package (12 oz) bulk pork sausage
4
eggs
3/4
cup milk
2
cups refrigerated or frozen shredded hash-brown potatoes, thawed
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
2
cups shredded 4-cheese blend (8 oz)
  • 1 Heat oven to 425°F. Make 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 7 to 9 minutes or until light golden brown.
  • 2 Meanwhile, brown sausage in medium skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Beat eggs in medium bowl. Add milk, potatoes and chiles; mix well.
  • 3 Remove partially baked crust from oven; reduce oven temperature to 375°F. Sprinkle crust with 1 cup of the cheese. Top with cooked sausage, potato mixture and remaining cheese.
  • 4 Return to oven; bake 40 to 50 minutes or until top is deep golden brown and knife inserted 2 inches from edge comes out clean. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 minutes before cutting into wedges.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    540
    (
    Calories from Fat
    320),
    % Daily Value
    Total Fat
    36g
    36%
    (Saturated Fat
    15g,
    15%
    ),
    Cholesterol
    285mg
    285%;
    Sodium
    970mg
    970%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    10%;
    Calcium
    35%;
    Iron
    10%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 2 1/2 High-Fat Meat; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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