Southwestern Quiche

Directions

1. 1

   Unroll crust into a deep dish 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
2. 2

   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.
3. 3

   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.
4. 4

   Add hash brown potatoes to the same pan. Cook and stir until potatoes are browned and tender, 6-8 minutes. Add onion, peppers and corn. Cook until vegetables are tender, 4-5 minutes longer.
5. 5

   Spread goat cheese over bottom of the pie crust. Top with sausage, vegetables and potatoes; sprinkle with shredded cheese. In a large bowl, whisk eggs and cream until blended; pour over top.
6. 6

   Bake on a lower oven rack until a knife inserted in center comes out clean, 45-50 minutes. Let stand 10 minutes before cutting. If desired, serve with sour cream and pico de gallo.