Andouille and Mushroom Hash Brown Quiche

What you need

• 1 link
  (half package, 13.5 ounce) JOHNSONVILLE® Andouille Premium Cooking Sausage
• 1 package
  (24 ounces) Ore Ida® frozen hash browns, thawed
• 4 ounces
  button mushrooms, chopped
• 1/3 cup
  sundried tomatoes, chopped
• 2
  scallions, sliced
• 3/4 cup
  Monterey Jack cheese, shredded (or Pepper Jack cheese, if preferred)
• 3/4 cup
  sharp Cheddar cheese, shredded
• 3
  eggs
• 1 cup
  milk
• 1 teaspoon
  Lawry’s® Seasoned Salt

Preparation

• 1
  Preheat oven to 450˚F.
• 2
  Press hash browns into sides of pie pan sprayed with PAM® cooking spray.
• 3
  Bake 15 to 20 minutes until golden brown.
• 4
  Sauté mushrooms and sausage until seared.
• 5
  Beat the eggs and milk together with Lawry’s Seasoned Salt.
• 6
  When hash brown crust is ready, layer half of cheese mixture.
• 7
  Layer next with sausage and mushrooms.
• 8
  Add sundried tomatoes.
• 9
  Add remaining of cheese mixture.
• 10
  Top with green onions.
• 11
  Reduce oven temperature to 425˚F
• 12
  Pour milk and eggs mixture over pie pan mixture.
• 13
  Return to oven for 30 minutes.
• 14
  Serve either warm or cold.