Sausage Quiche - pie crust

Method

• This quiche is a great breakfast treat.
• Use chorizo or hot Italian sausage for a spicy pick me up.
• Prepare pie crust according to product instructions.
• Set aside to cool while preparing filling.
• Keep oven heated, adjusting to 375F after pie shell completed.
• Remove casing from sausage.
• In a skillet, add oil and onion, cooking over a medium heat.
• Add sausage.
• Break apart sausage into small pieces so it will brown evenly.
• When onions start to become translucent and the sausage begins to brown, add the diced bell pepper, paprika and ground pepper.
• Once sausage is cooked, remove from heat and drain excess oils.
• Allow to cool a bit before filling the prepared pie shell.
• If the filling is too hot, the cheese will melt and the egg cook while assembly is still in progress.
• In a bowl, add eggs and salt.
• Beat the eggs well.
• Spoon half the filling into the pie shell, spreading it evenly about.
• Sprinkle about 1/4 cup of the cheese over the filling.
• Spoon the remaining filling into the pie shell.
• Pour beaten eggs into pie shell, allowing them to settle into the pan.
• Sprinkle remaing cheese on top.
• Bake 30 minutes.
• Remove from oven, allow to cool 5 - 10 minutes before serving.
• Add a scoop of salsa on the side.