Cheesy Sausage and Potato Supper Quiche

 

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.