Cheesy Sausage and Potato Supper QuicheReport Violation
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 package (12 oz) bulk pork sausage
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.