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Hash Brown Crust Sausage Quiche Recipe

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★★★★★

4.7 from 103 reviews

A savory and satisfying Hash Brown Crust Sausage Quiche featuring a crispy hash brown crust, seasoned Italian pork sausage filling, and a blend of cheddar and Monterey Jack cheeses, perfect for breakfast or brunch.

Ingredients

Scale

Hash Brown 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

  1. 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.
  2. Make 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.
  3. Adjust Oven Temperature: Once the crust is baked, reduce the oven temperature to 375°F (190°C) to prepare for baking the quiche filling.
  4. Cook Sausage: While the crust is baking/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.
  5. Prepare 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.
  6. Assemble and Bake 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.
  7. Cool and Serve: Remove the quiche from the oven and let it cool slightly before slicing into wedges. Serve warm and enjoy.

Notes

  • Use fresh potatoes and shred them yourself for the best texture in the crust.
  • Press the hash browns firmly to ensure a sturdy crust that holds the filling well.
  • Cooking the sausage thoroughly and draining excess fat helps prevent a soggy quiche.
  • The quiche can be reheated gently in the oven or microwave for leftovers.
  • Feel free to substitute the Italian sausage with a vegetarian sausage for a different variation.

Keywords: hash brown crust, sausage quiche, breakfast quiche, Italian sausage, cheddar cheese, Monterey Jack cheese, brunch recipe

Find it online: https://mjrecipe.com/hash-brown-crust-sausage-quiche-recipe/