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Roasted Potato and Sausage Quiche

You need sleep, but your holiday guests need breakfast. Impress (and save time) with this easy Roasted Potato and Sausage Quiche. A delicious, savory way to start the day, made in under an hour with fewer than 10 ingredients.

Prep Time: 15 Min
Start to Finish: 55 Min
12 servings


  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1 bag (12 oz) Green Giant® roasted red potatoes, green beans & rosemary butter sauce,
  • 1 1/2 cups sliced mushrooms (4 oz)
  • 8 oz bulk pork sausage, cooked, drained
  • 4 eggs
  • 1 cup milk
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup (4 oz) shredded smoked Cheddar or smoked Gouda cheese
  • Chopped Italian parsley, if desired


  1. Heat oven to 350° F. Cook frozen vegetables as directed on bag for minimum time. Pour into a medium bowl. Cut up large pieces of potatoes.
  2. In 10-inch skillet, crumble sausage; add mushrooms. Cook over medium-high heat until sausage is browned, stirring occasionally; drain. Add sausage-mushroom mixture to vegetables in bowl; stir to combine. Spoon mixture into crust-lined pan.
  3. In medium bowl, beat eggs, milk and pepper with wire whisk until well blended; stir in cheese. Pour over mixture in crust.
  4. Bake 40 to 45 minutes or until eggs are set in center. Sprinkle with parsley.
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