Hash Brown Crusted Quiche
Updated
Updated
This Hash Brown Quiche recipe is made with sausage, lots of cheese, and a hash brown crust instead of a pie crust. It’s crazy flavorful, super easy, and happens to be gluten free. The shredded potatoes create a crispy crust that makes this recipe hearty and filling. Enjoy it for breakfast, brunch, or even dinner!
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Quiche at its most basic level is a savory custard tart made with milk and eggs poured into a pie crust and baked. The most well-known is quiche Lorraine, which includes bacon, but the possibilities for ingredients are practically endless. It can be served hot or cold.
I served this hash brown quiche for my sister’s birthday a while back. And then proceeded to make it about 1,000 times since then. It’s become my go-to for so many Sunday brunches or when friends come to visit. Bonus, it’s gluten free, so if you have friends or family who need to avoid flour, this is a wonderful option!
Helpful Tips & Variations
- Shredded potatoes. You’ll need raw shredded potatoes. You can shred them yourself or buy them pre-shredded. To save time, I always purchase the Simply Potatoes found near the eggs. They’re raw, but pre shredded. Then I just give them a rough chop.
- Unsalted Butter. This coats the potatoes to make them nice and crispy as it bakes. I like to use unsalted butter since we’re adding in a touch of salt and the sausage has plenty of salt already.
- Seasoned Italian sausage. Sausage makes the quiche extra filling and hearty with great added flavor. You can use a spicy sausage, an Italian sausage, or a breakfast sausage.
- Heavy cream. The makes the custard rich and creamy. Half-n-half can also be used. Avoid milk since it will make the custard too thin.
- Shredded cheese. Both cheddar and Monterey jack cheese are used for the best flavor. Feel free to swap in swiss for a different flavor or pepper jack for some heat.
- You can easily add a couple of diced veggies into this dish. Vegetables that cook quickly are best, so bell pepper, mushrooms, or asparagus would all work well.
- Get in your greens. Baby spinach or kale are easily added to this quiche recipe. Once the sausage is done cooking, add the greens in with it to cook down for 3 to 5 minutes, then follow the rest of the recipe as written.
Hash Brown-Crusted Quiche
Ingredients
- 3 cups raw shredded potatoes
- ¼ cup unsalted butter, melted
- salt and pepper
- 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
Instructions
- Preheat oven to 425F degrees. Coat a 9-inch pie plate with non-stick cooking spray.
- In a large bowl gently toss the hash browns with the butter to coat. Season with salt and pepper. Press the hash browns into the bottom and up the sides of the pie plate to form a crust. Bake at 425F for approximately 25 minutes or until golden brown.
- After the hash brown crust is done baking, lower the oven temperature to 375F.
- In the meantime, sauté the ground pork sausage in a skillet over medium-high heat, breaking it up with a wooden spoon, until no pink remains, about 5 minutes. Set aside to cool.
- In the large bowl you used for the hash browns, whisk together the eggs, cream, cheeses, and scallions. Season with a dash of salt and pepper. Add in the cooked sausage crumbles. Mix to combine.
- Pour mixture on top of the hash brown crust. Bake at 375F for approximately 30 minutes or until set. Let cool slightly, cut into wedges and serve.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Hash Brown Crusted Quiche Step By Step
Gather your ingredients. Preheat oven to 425F degrees. Coat a 9-inch pie plate with non-stick cooking spray.
In a large bowl gently toss 3 cups raw shredded potatoes with 1/4 cup melted unsalted butter to coat. Season with salt and pepper to taste.
Press the hash browns into the bottom and up the sides of the plate to form a crust. Bake at 425F approximately 25 minutes or until golden brown. (After the hash brown crust is done baking, lower the oven temperature to 375F.)
In the meantime, sauté 8 ounces seasoned Italian pork sausage in a skillet over medium-high heat until charred, breaking it up with a wooden spoon, until no pink remains, about 5 minutes. Set aside to cool.
In the large bowl you used for the hash browns, whisk together 6 large eggs, 1/4 cup heavy cream, 1 cup shredded cheddar cheese, 1 cup shredded Monterey jack cheese, and 2 diced scallions. Season with a dash of salt and pepper. Add in the cooked sausage crumbles. Mix to combine.
Pour mixture on top of the hash brown crust. Bake at 375F for approximately 30 minutes or until set.
Let cool slightly, cut into wedges and serve.
What to Serve with Quiche
Quiche is a hearty dish, so ideally you’ll want to pair it with something light. My personal favorites are Roasted Asparagus, Arugula Beet Salad, or Cucumber Tomato Salad, which balance out the richness of the egg custard and sausage nicely.
Proper Storage
- Fridge. Cool completely, then wrap tightly and store in the fridge for up to 3 days.
- Freezer. Simply prepare and bake the quiche, then cool to room temperature. Cover in plastic wrap and also in foil (to avoid freezer burn), then freeze for up to 1 month. Thaw in the fridge overnight.
- Reheat. To reheat, uncover and bake in a 350 degree oven for about 30 minutes. (If reheating individual slices, it will take far less time.)
I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Another recipe home run from Amy. To make my Mother’s Day weekend easier I wanted tasty but easy recipes to make this weekend. Some to share at the get together we had and some to keep at home for easy meals. This weekend I made the jalapeno popper dip, creamy strawberry jello, southwestern chicken foil packets, has brown crusted quiche and sopapilla cheesecake.
I made the quiche Saturday night and it took a lot of restraint to not eat it immediately but I wanted an easy breakfast that I could just heat up on Sunday morning. My mothers day plan was to have something easy but filling to eat in the morning and hope that my kiddo would let us go back to bed after breakfast and it worked. She was so happy with the quiche, she asked for seconds which means 2 more bites and then she was very full and happy. I am very happy that I have enough to pack for a couple of days in the office this week and wont be tempted to stop somewhere for breakfast when I have this outstanding quiche waiting for me. Will be making this again and again for meal prep.
This is absolutely delicious with minimal effort! I will be sure to make this again and I will never go back to traditional crust for quiche after trying this recipe!
Love your videos! I made this quiche for a couple visiting girlfriends – one who doesn’t eat pork. I substituted the pork with what I thought was a pound of various veggies – asparagus, zucchini, broccoli & spinach. I steamed them a bit first then sauteed them with a little olive oil and seasonings to add some flavor. This was not only delicious but just looked beautiful right out of the oven….had to take a picture! Making it again today but now I’ll use the sausage! Thank you, it’s a keeper!
I made this quiche and it was wonderful. I did add in some chopped sauteed veggies and it was so good. Will definitely make this again and again.
Amy this is a great recipe! I made two versions for my Easter brunch today and only one piece is left. I made a simple egg and cheese version (mainly for my picky grandkids) and another version with some finely chopped and sautéed leeks, red pepper and mushrooms. They were both so delicious. Since I had a large ham, I decided not to use any meat in them. I’m excited to try many different variations with meat and without. The first will be using some of my leftover ham. Thank you!!! 🌷
Amy, your quiche recipe was raved about by everyone! I used sweet Italian sausage and next time I might try a veggie version. This will be my holiday egg bake go-to from now on. Question for you—is there a way to get the bottom of the quiche brown too? Maybe I did not bake the shell long enough?? Thank you for all of your wonderful content!
Just made this today after seeing the video come through on my FB feed. Loved it! Haven’t made any recipe of yours that I didn’t like!
Keep them coming!!!
Made this Saturday & we loved it! I have always been intimated with quiches but we really prefered the hash browns to pie crust. Made mine with spicy sausage, yummy. The only issue I had was that I did not set timer when I put the potatoes in the oven & they could have baked a little longer but they were still great.
Ohmigoodness Amy, this was soooo good. I followed the recipe exactly, and added some sautéed onion and green pepper. I am really having to exercise some willpower because I want to go for my third wedge! Thanks again for another amazing recipe!
I’VE MADE THIS TOO MANY TIMES TO COUNT USING DIFFERENT THINGS EACH TIME. SO EASY AND DELISH
This is my all time favorite breakfast. In fact, I use hashbrowns as the crust for all quiches that I make. For this recipe, I usually add in sautéed onions, red peppers, and spinach. I tend to use hot sausage or add crushed red pepper. I find that this recipe needs a touch more salt and black pepper but that could just be me. I find that the refrigerated hashbrowns work better than frozen and of course I use the best butter for some reason it makes a difference even in this with all the flavors this recipe is how I found this site and now I use this site all the time. Make this!
Yum! This looked so good and easy to make, so I had to try it, and I’m glad I did! This gets top ratings from my husband too. Very quick and easy to put together. I love these kinds of recipes! Thank you for sharing it! I will be making again and again.
I precooked the hash brown crust in my air fryer. I also precooked the sausage. I just had to make the egg filling the next morning! I’m going to try and finish it up in my air fryer. I have the style with shelves, so, I’m hoping it finishes up nicely.👍👍
Could the recipe be doubled & baked in a 9 x 13 dish?
I’ve never tried doubling this recipe, so I can’t vouch for results without further testing. But my hash brown egg casserole might be a great alternative for you. https://bellyfull.net/hash-brown-egg-casserole/
I tripled and made in a large chafing dish – did three different ones for a church breakfast and it worked great. I am doing this again this weekend for Mother’s Day church breakfast.
Oh my gosh so good quick prep just bought the bag of fresh shredded hashbrowns. Having celiac this was such a wonderful dinner. Also made one for my daughter and son-in-law and they loved it. Looking forward to making it many more times.
This recipe is simply outstanding. I used sweet potato hashbrowns, ham, and asparagus. The cheeses were sharp cheddar, and a little bit of deli American and Parmesan. It was absolutely perfect and well-loved by guests.
Love your videos. I’m a seasoned cook but I learn something new every time I watch your videos.
I have made this quiche several times now. Switching out the veggies (peppers, onions, mushrooms, spinach, kale…).. all variations delicious. Thank you
Another Belly Full home run with this one. I accidentally doubled the sausage but my kids still loved it. My daughter wants me to make it muffin style for a quick breakfast grab. ?Delicious!
I have made this recipe many times. A few adjustments. I add garlic powder to the hash brown mix and to the eggs mixture. I do 7 eggs instead of 6 because I use a pound of breakfast sausage. I also make some sausage gravy to serve with it. This is great when reheating for left overs.
I Love this recipe!
This is so delicious
This is amazing !
I’m making again it for Christmas brunch ??
I have made this recipe 6x in 2 months. I change the additions but keep the crust and egg mixture the same. #sogood
I just made this and it’s really really tasty. It keeps and warms up well and the potato crust is really delicious. I used turkey breakfast sausage because that was what was available. We’ll definitely make again.
I made 1.5x of this in my iron skillet. I followed the amounts exactly. We absolutely loved it! So delicious and comforting!
This was perfection! We all loved it. I’d never thought of making quiche with a hash brown crust and so thrilled to have found this recipe (and you!) on TikTok. All of your recipes are wonderful. Thank you so much for sharing.
This quiche recipe is absolutely delicious! I followed your recipe exactly and to me, it’s perfection!!
Saw this video on TikTok and thought I’d make it once I got hash browns. I did, but made it as a chili relleno quiche with some green onion, a can of diced green chilies, and lots of cheese with the egg filling. YUM! Thanks for this inspiration!
Great recipe!
I made it this morning. So good and easy!
Can I make this in muffin tin with hashbrowns only on the bottom?
i made this with broccoli and onions–DELISH!!
Just FYI, if you’re a careless reader like me and assembled the whole quiche before baking the crust…it’s ok! ?? Just baked 30 min at 375 and all was cooked through and lovely golden top. Next time I’ll pre bake the potato crust as directed and should be even better! ?? made with 3 cups grated raw potato.
I too have a bad habit of careless reading also. I have been working hard to slow down. not always successful with mixed results. :)
This was so good! I used Yukon Gold hash browns, broccoli, cheddar cheese and Jimmy Dean Maple Pork sausage. I will be making this a lot! Thank you!
Could I substitute something else lower fat for the cream?
I made this for Xmas brunch. Everyone loved it, even my grandson who doesn’t like eggs!
I have made this so many times.it is a very forgiving recipe. I seldom have heavy cream. My go to is, salsa. I have also, used sour cream coffeemate and green chilies, in place of cream. I make this if someone is new to the hood, sick, just being neighborly. I don’t cook from scratch, much, anymore. I have taken it to pot lucks. Always gobbled up. Love, love this recipe. Thanks.
Delicious. Will definitely make again!
Loved this quiche. After freezing and thawing, how long do I bake and at what temperature?
Accidentally doubled the Sausage, turned out insanely good!
This recipe is soooo good!! My mom and husband raved about it. I added half a green pepper, about 4 baby Bella mushrooms, and about 3 green onions. I used fresh potatoes because my mom can’t handle the salt, and they did not brown the way I was hoping they would. I will work on that. Otherwise – I highly recommend this recipe. I don’t even like eggs and yet I am making again tomorrow to use up the rest of those ingredients. Reheats really well too!
Assume I can just make hash brown crust a day ahead? Any suggestions?
Thanks
A family favorite, easy to make, it was gone before my eyes!
This is my go to recipe for sausage quiche. It is a favorite of my families very easy
This is my favorite go to recipe for sausage quiche. It is quite a favorite of my family.
This was delicious! Loved the potato crust! It provided a little crunch and extra flavor and texture. I used frozen hash browns and defrosted them in a large bowl before putting on the melted butter. The quiche not only tasted great, but looked so appealing – lightly golden and puffy. Great enough to serve to guests! Thank you for this delicious recipe, Amy!
I want to make this! Did you shred the potatoes fresh or use frozen?
They’re fresh. You can shred them yourself or buy the “simply potatoes” in the refrigerated section of the grocery store, usually near the eggs.
It was a delicious breakfast!
This was a fabulous recipe. I can use the crust recipe in other quiches. Thank you so much
Love this!
Love this recipe. Had family in for the weekend and made it for breakfast. Everyone raved about it. Will definitely make it again and share with my friends. Thank you for the recipe.
This is a GREAT recipe!! I’ve not made it several times – always comes out perfect and delicious.
This turned out just right and was a hit with the whole family.