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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