Andouille and Mushroom Hash Brown Quiche
- 1/2 package
(24 ounces) Ore Ida® frozen hash browns, thawed
button mushrooms, chopped
sundried tomatoes, chopped
Monterey Jack cheese, shredded (or Pepper Jack cheese, if preferred)
sharp Cheddar cheese, shredded
Lawry’s® Seasoned Salt
Preheat oven to 450˚F.
Press hash browns into sides of pie pan sprayed with PAM® cooking spray.
Bake 15 to 20 minutes until golden brown.
Sauté mushrooms and sausage until seared.
Beat the eggs and milk together with Lawry’s Seasoned Salt.
When hash brown crust is ready, layer half of cheese mixture.
Layer next with sausage and mushrooms.
Add sundried tomatoes.
Add remaining of cheese mixture.
Top with green onions.
Reduce oven temperature to 425˚F
Pour milk and eggs mixture over pie pan mixture.
Return to oven for 30 minutes.
Serve either warm or cold.