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 Julienned bell pepper
1/2 c Julienned red bell pepper
1/2 c White corn
4 oz Fresh honey goat cheese
1 c Shredded pepper jack cheese
5 lg Eggs
1 1/2 c Heavy whipping cream
Optional: Sour cream and
Pico de gallo

Unroll crust into a deep dish 9" pie plate; flute edge.
Refrigerate 30 minutes.

Set oven @ 400ºF/205ºC.

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,
10-15 minutes. Remove foil and weights; bake until
bottom is golden brown, 3-6 minutes longer. Cool on a
wire rack.

Reduce oven temperature to 350ºF/175ºC.

In a large skillet, cook sausage over medium heat until
no longer pink, 4-5 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, 6-8 minutes. Add onion, peppers and corn. Cook
until onions are tender, 4-5 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, 45-50 minutes. Let stand 10
minutes before cutting. If desired, serve with sour
cream and pico de gallo.

Julie Merriman, Seattle, Washington

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... The older you get, the more important is is not to act your age.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)