Cheesy Sausage and Potato Supper Quiche

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

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)

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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