Description
This Hash Brown Crust Sausage Quiche is a delicious and hearty breakfast or brunch option featuring a crispy homemade hash brown crust filled with seasoned Italian pork sausage, eggs, melted cheddar, and Monterey Jack cheese. It’s baked to perfection, creating a flavorful and satisfying savory pie that’s perfect for sharing with family and friends.
Ingredients
Scale
Crust
- 3 cups raw shredded potatoes
- ¼ cup unsalted butter, melted
- Salt and pepper, to taste
Filling
- 8 ounces seasoned Italian pork sausage
- 6 large eggs
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 whole scallions, finely chopped
- Salt and pepper, to taste
Instructions
- Preheat and prepare the pie plate: Preheat your oven to 425°F (220°C). Lightly coat a 9-inch pie plate with non-stick cooking spray to prevent sticking.
- Make the hash brown crust: In a large bowl, gently toss the shredded potatoes with the melted butter to evenly coat. Season with salt and pepper. Press the buttered hash browns firmly into the bottom and up the sides of the pie plate, creating an even crust. Bake the crust at 425°F for about 25 minutes or until it turns golden brown and crispy.
- Adjust oven temperature: Once the crust is baked, reduce the oven temperature to 375°F (190°C) to prepare for baking the quiche filling.
- Cook the sausage: While the crust is baking and cooling, heat a skillet over medium-high heat. Add the Italian pork sausage and cook, breaking it up with a wooden spoon, until no pink remains, approximately 5 minutes. Remove from heat and allow it to cool slightly.
- Prepare the quiche filling: In the same large bowl used for the hash browns, whisk together the eggs, heavy cream, shredded cheddar and Monterey Jack cheeses, and chopped scallions. Season with a dash of salt and pepper. Stir in the cooked sausage crumbles until evenly combined.
- Assemble and bake the quiche: Pour the sausage and egg mixture evenly over the baked hash brown crust in the pie plate. Bake at 375°F for approximately 30 minutes or until the quiche filling is set and firm to the touch.
- Cool and serve: Remove the quiche from the oven and let it cool slightly before slicing into wedges. Serve warm and enjoy.
Notes
- Ensure the hash brown crust is pressed firmly to avoid crumbling when slicing.
- You can substitute Italian sausage with other flavored sausages according to preference.
- For a lower-fat version, consider using turkey sausage and reduced-fat cheeses.
- Allow the quiche to rest for a few minutes after baking to help it set and make slicing easier.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
Keywords: hash brown crust, sausage quiche, breakfast recipe, brunch recipe, baked quiche, Italian sausage quiche