Potato Crusted Sausage and Cheddar Quiche

Thanksgiving is a time I like to reflect on the past year and start to look towards the new year.  In that spirit I am missing experimenting in the kitchen.  I think the cooking bug has struck again.  And maybe I might blog what I create because I'd never be able to recreate it if I don't!  This quiche is a great way to use up leftover mashed potatoes and cheese after your Thanksgiving feast.  We make our potatoes super charged with garlic so the apple sausage adds a bit sweetness to balance out the dish.  It also has a nice presentation, is gluten free and super easy to make.  A nice brunch item when you are entertaining out of town guests.    

Potato Crusted Sausage and Cheddar Quiche

Ingredients

2 cups mashed potatoes (ours are garlic mashed potatoes)

2 tbsp olive oil

2 - 3 links apple sausage chopped (we like Aidells chicken apple sausage)

2 eggs

4 egg whites

1 1/4 cups milk (we had 1% so that's what I used)

1 cup sharp cheddar shredded (cheese leftover from your cheese tray would work here)

ground pepper to taste

Recipe

1. Preheat oven 350 degrees.
2. Oil 9 inch pie plate.  Mash the potatoes evening in the pan forming a crust.  Be sure to push them up to all side of the pan.  If you pan is slightly larger you can add more potatoes.  Just don't make the crust too thick.  
3. Brush the potato crust with olive oil.  Cook for 30 minutes or until the crust begins to turn golden brown.  
4. Fry apple sausage in olive oil over medium heat until slightly golden.  Usually about 7 minutes.
5. Beat eggs, egg whites and milk in a large bowl.  Add cheese and mix.  Add ground pepper to taste.
6. After the crust has cooled at least 5 minutes, place the sausage evenly in the pie plate.  Next add the egg mixture.
7. Cook pie for 40 minutes or until top is golden and knife in the center comes out clean.  Let the pie cool for 5 minutes before serving.