Andouille and Mushroom Hash Brown Quiche
Tired of the same old potatoes and eggs? Johnsonville® has a cure! Take favorite breakfast items and transform them into a delicious quiche! For some kick to the flavor, Johnsonville® Andouille Rope Sausage is added to make your taste buds cheer with delight!
package JOHNSONVILLE® Andouille Smoked Rope Sausage, cut into bite-size pieces
(24 ounces) Ore Ida® frozen hash browns, thawed
button mushrooms, chopped
chopped sundried tomatoes
green onions, sliced
shredded Monterey Jack cheese or pepper Jack cheese
shredded sharp Cheddar cheese
Lawry’s® Seasoned Salt
Preheat oven to 450˚F.
Press hash browns into sides of pie pan sprayed with nonstick cooking spray.
Bake 15 to 20 minutes until golden brown.
In a skillet, cook and stir mushrooms and sausage over medium heat until sausage is browned; 5-7 minutes.
In a bowl, whisk the eggs, milk and seasoned salt.
When hash brown crust is ready, layer with 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese.
Add sausage and mushroom mixture.
Add sundried tomatoes.
Sprinkle with remaining cheese.
Top with green onions.
Reduce oven temperature to 425˚F
Pour milk and eggs mixture over pie pan mixture.
Return to oven and bake for about 25 minutes.