MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Southwestern Quiche
Categories: Pastry, Potatoes, Pork, Vegetables, Cheese
Yield: 8 Servings
1 Sheet refrigerated pie
- crust
1/2 lb Spicy pork sausage
1 c Frozen diced hash brown
- potatoes
1/2 sm Onion; thin sliced
1/2 c Bell pepper; julienned
1/2 c Red bell pepper; julienned
1/2 c White corn
4 oz Fresh honey goat cheese
1 c Pepper jack cheese;
- shredded
5 lg Eggs
1 1/2 c Heavy whipping cream
Sour cream (optional)
Pico de gallo (optional)
Unroll crust into a deep dish 9" pie plate; flute edge. Refrigerate
30 minutes.
Set oven @ 400 F/205 C.
Line unpricked crust with a double thickness of foil. Fill with pie
weights, dried beans or uncooked rice. Bake on a lower oven rack
until edge is golden brown, 10 to 15 minutes. Remove foil and
weights; bake until bottom is golden brown, 3 to 6 minutes longer.
Cool on a wire rack.
Reduce oven temperature to 350 F/175 C.
In a large skillet, cook sausage over medium heat until no longer
pink, 4 to 5 minutes, breaking into crumbles. Remove with a slotted
spoon; drain on paper towels.
Add hash brown potatoes, salt and pepper to the same pan. Cook and
stir until potatoes are browned and tender, 6 to 8 minutes. Add
onion, peppers, and corn. Cook until onions are tender, 4 to
5 minutes longer.
Spread goat cheese over bottom of the pie crust. Top with sausage,
vegetables, and potatoes; sprinkle with cheese. In a large bowl,
whisk eggs and cream until blended; pour over top.
Bake on a lower oven rack until a knife inserted near the center
comes out clean, 45 to 50 minutes. Let stand 10 minutes before
cutting. If desired, serve with sour cream and pico de gallo.
Recipe by Julie Merriman, Seattle, Washington
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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