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Roasted Potato and Sausage Quiche
Roasted Potato and Sausage Quiche
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Prep Time:
15 minutes
Total Time:
55 minutes
"Quick and delicious breakfast quiche with frozen veggies and smoky cheese for added flavor punch!"
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 bag (12 oz) frozen roasted red potatoes, green beans & rosemary butter sauce
  • 8 oz bulk pork sausage
  • 1 1/2 cups sliced fresh mushrooms (4 oz)
  • 1 cup shredded smoked Cheddar or smoked Gouda cheese (4 oz)
  • 4 eggs
  • 1 cup half-and-half
  • 1/4 teaspoon coarse ground black pepper
  • Chopped fresh Italian (flat-leaf) parsley, if desired
Instructions:
  • 1. Preheat oven to 425°F. Follow the instructions on the box to place the pie crust in a 9-inch glass pie plate for a One-Crust Filled Pie. Bake for 8 to 10 minutes until the edges just begin to brown. If the crust puffs up, gently press it down with the back of a wooden spoon. Lower the oven temperature to 350°F. 2. Prepare the frozen vegetables according to the directions on the bag for the minimum cooking time. Transfer the cooked vegetables into a medium bowl and cut any large pieces of potatoes into smaller chunks.
  • In a large skillet, crumble the sausage and add the mushrooms. Cook over medium-high heat, stirring occasionally, until the sausage is cooked through; drain any excess fat. Combine the sausage-mushroom mixture with the vegetables in a bowl. Transfer the mixture to the pie crust, then sprinkle with cheese.
  • Whisk together eggs, half-and-half, and pepper until smooth, then pour over the filling in the crust.
  • Bake until the eggs in the center are set, around 40 to 45 minutes. If needed, shield the crust edges with foil strips in the last 20 minutes to avoid over-browning. Garnish with parsley before serving.

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