Meat and Potatoes Quiche

Ingredients

-One 14-ounce package refrigerated piecrust (you will only need 1 crust)
-8 ounces Italian sausage, casings removed
-1 small red onion, sliced
-1 cup chopped cooked peeled potatoes
-5 large eggs
-1 1/2 cups whole milk
-1 cup shredded sharp cheddar cheese
-1/2 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F. Taking one crust from the piecrust package, unroll and line the inside of a 9-inch pie plate. Save the other crust for another use. Using fingers, create a fluted edge. Place in the refrigerator until ready to use.

In a medium sauté pan over medium heat, cook the sausage, about 8 to 10 minutes. Use a wooden spoon to break up the large pieces. Remove the sausage and let cool. In the same pan, cook the onions in the grease till softened, about 5 to 7 minutes. Remove from heat.

In a medium bowl, whisk the eggs, milk, cheese, salt and pepper together. Gently stir in the sausage, onion and potatoes.

Remove the pie pan from the refrigerator. Pour the egg mixture into the pan. Bake in the oven until the eggs are set, about 45 to 50 minutes.