Enjoy this cheesy sausage and potato quiche for supper that's made using Pillsbury® refrigerated pie crust and Old El Paso® chopped green chiles.
Pillsbury™ refrigerated pie crust, softened as directed on box
package (12 oz) bulk pork sausage
cups refrigerated or frozen shredded hash-brown potatoes, thawed
can (4.5 oz) Old El Paso™ chopped green chiles, drained
cups shredded 4-cheese blend (8 oz)
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.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.