WEEKDAYS 1e|12c|p

Roasted Potato and Sausage Quiche

24441r60268 1RPSaQuichV1
Easy Breakfast Quiche
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
Roasted Potato and Sausage Quiche Recipe: Substitute a different cheese such as Cheddar, Monterey Jack or provolone, if you prefer.
share
ingredients
  • 1 Pillsbury® refrigerated Pie Crust (softened as directed on box) 
  • 1 bag (12 ounces) Green Giant® Valley Fresh Steamers® frozen roasted Red Potatoes; Green Beans and Rosemary Butter Sauce
  • 1 1/2 cups sliced Mushrooms (4 ounces)
  • 8 ounces bulk Pork Sausage (cooked and drained)
  • 4 Eggs
  • 1 cup Half-and-Half
  • 1/4 teaspoon coarse ground Black Pepper
  • 1 cup (4 ounces) shredded smoked Cheddar or smoked Gouda Cheese
  • chopped Italian Parsley (if desired)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Pillsbury® refrigerated Pie Crust (softened as directed on box) 
    1 bag (12 ounces) Green Giant® Valley Fresh Steamers® frozen roasted Red Potatoes; Green Beans and Rosemary Butter Sauce
    Heat oven to 425° F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 8 to 10 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon. Reduce oven temperature to 350° F. Cook frozen vegetables as directed on bag for minimum time. Pour into a medium bowl. Cut up large pieces of potatoes.
  • 2
    8 ounces bulk Pork Sausage (cooked and drained)
    1 1/2 cups sliced Mushrooms (4 ounces)
    1 cup (4 ounces) shredded smoked Cheddar or smoked Gouda Cheese
    In 10-inch skillet, crumble sausage; add mushrooms. Cook over medium-high heat until sausage is browned, stirring occasionally; drain. Add sausage-mushroom mixture to vegetables in bowl; stir to combine. Spoon mixture into crust-lined pan; sprinkle with cheese.
  • 3
    4 Eggs
    1 cup Half-and-Half
    1/4 teaspoon coarse ground Black Pepper
    In medium bowl, beat eggs, half-and-half and pepper with wire whisk until well blended; pour over mixture in crust. 
  • 4
    chopped Italian Parsley (if desired)
    Bake 40 to 45 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during last 20 minutes of baking to prevent excessive browning. Sprinkle with parsley. 
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes