This Southwest-inspired quiche is packed with sweet honey goat cheese, red and green peppers and fresh corn. It’s my favorite quiche because it perfectly toes the line between breakfast and lunch. —Julie Merriman, Seattle, Washington
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Test Kitchen Approved
Southwestern Quiche
Prep Time
45 min
Cook Time
40 min
Yield
8 servings
Ingredients
1 sheet refrigerated pie crust1/2 pound bulk spicy pork sausage1 cup frozen cubed hash brown potatoes1/2 small onion, thinly sliced1/2 cup julienned green pepper1/2 cup julienned sweet red pepper1/2 cup fresh or frozen white corn4 ounces fresh honey goat cheese1 cup shredded pepper jack cheese5 large eggs, room temperature1-1/2 cups heavy whipping creamOptional: Sour cream and pico de gallo
Directions
Unroll crust into a deep dish 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. 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 350°. 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.
Nutrition Facts
1 piece: 485 calories, 39g fat (21g saturated fat), 212mg cholesterol, 476mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 15g protein.