Because this pie can be served warm or at room temperature, it is perfect for busy mornings or an easy dinner when everyone is on a different schedule.
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1 (9-inch) prepared refrigerated pie crust dough
8 ounces ground chorizo sausage
1 1/2 cups frozen potatoes O'Brien hash browns, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
1 (4-ounce) can chopped green chiles
1/3 cup Land O Lakes® Half & Half
5 large Land O Lakes® Eggs
6 (3/4-ounce) slices Land O Lakes® Pepper Jack Cheese
Salsa or pico de gallo
Chopped fresh cilantro, if desired
*Substitute 1 1/2 cups uncooked chopped potatoes, 1/4 cup chopped onion and 1/4 cup chopped red pepper for O'Brien hash browns.
Heat oven to 400°F.
Place dough into ungreased 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Fold excess dough under so edge is even with edge of pie plate. Crimp or flute edge. Prick bottom and sides of dough with fork. Bake 15 minutes.
Crumble sausage into 10-inch nonstick skillet. Cook, stirring occasionally, over medium-high heat until sausage is browned and no longer pink. Remove sausage to medium colander using slotted spoon; drain. Place into bowl; set aside.
Add hash browns to skillet; sprinkle with salt and pepper. Cook 2-3 minutes until potatoes begin to soften. Add potatoes and green chiles to bowl with sausage; toss to combine.
Reduce oven temperature to 350°F.
Combine half & half and eggs in bowl; beat with whisk until well mixed. Spoon half of sausage mixture into crust. Pour half of egg mixture over sausage. Layer cheese slices on top. Top cheese with remaining sausage mixture and eggs. Bake 35-40 minutes or until eggs are set and knife inserted into center comes out clean. Remove from oven; let stand 5 minutes or let cool to room temperature before serving.
Cut into 6 wedges. Spoon salsa or pico de gallo over each wedge; top with chopped cilantro, if desired.
- Chorizo is available in different spicy levels from mild to hot. Choose the spice level that matches your taste.
Explore reviews fromour online community
Easy and delicious! Topped it with salsa, served it with salad and tortilla chips. I'll definitely make it again, maybe a vegetarian version using taco seasoning and a can of black beans instead of the sausage.
For a light dinner or a hearty brunch, nothing beats quiche: easy to whip up and impressive to bring to the table.