Description
This Hash Brown Crust Sausage Quiche features a crispy hash brown crust filled with seasoned Italian sausage, a rich mixture of eggs, heavy cream, cheddar, Monterey Jack cheese, and fresh scallions. Baked to golden perfection, it makes a hearty and flavorful breakfast or brunch dish that combines the comforting textures of a classic quiche with the crispy crunch of hash browns.
Ingredients
Scale
For the Hash Brown Crust
- 3 cups raw shredded potatoes
- ¼ cup unsalted butter, melted
- Salt and pepper, to taste
For the 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 Oven and Prepare 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 Egg Mixture: 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
- Use freshly shredded potatoes for the best texture and avoid excess moisture by squeezing out the liquid before mixing.
- The pie plate can be substituted with a similar-sized oven-safe dish if needed.
- Season both the crust and filling well to enhance overall flavor.
- The quiche can be served warm or at room temperature and makes excellent leftovers.
- For a spicier version, add red pepper flakes or diced jalapeños to the sausage mixture.
- Make sure to let the quiche cool slightly before slicing to ensure clean slices.
Keywords: hash brown crust, sausage quiche, breakfast quiche recipe, savory quiche, Italian sausage, cheesy quiche, brunch recipe, easy quiche