Hash Brown Crusted Quiche
Updated
Updated
This Hash Brown Quiche recipe is made 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 1,057 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!
What’s in This Quiche Recipe?
Instead of a traditional pastry crust, this quiche recipe has a crust made of crispy shredded potatoes, and dare I say it’s better! (Scroll down for the exact measurements and the detailed printable recipe card.)
- Shredded potatoes – You’ll need raw shredded potatoes. You can shred them yourself or buy them pre-shredded in the dairy aisle. I love Simply Potatoes brand for a shortcut.
- 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.
- Salt and pepper – Simple seasonings that are used in the hash brown crust and also the custard.
- Seasoned Italian sausage – Sausage makes the quiche extra filling and hearty with great added flavor.
- Large eggs – The main ingredient in the custard. Quiche isn’t quiche without eggs!
- 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.
- Scallions – For a subtle peppery onion flavor and pop of color.
Breakfast Quiche Variations
- Switch up the type of sausage to mix up the flavor. You can use a spicy sausage, an Italian sausage, or a milk breakfast sausage.
- 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.
What to Serve with Quiche
Quiche is a hearty dish, so ideally you’ll want to pair it with something light. Our personal favorites are Roasted Asparagus, Arugula Beet Salad, or Cucumber Tomato Salad.
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 delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Hash Brown-Crusted Quiche
Ingredients
- 3 cups raw shredded potatoes
- 4 tablespoons (1/4 cup) unsalted butter, melted
- salt and pepper
- 8 ounces (1 cup) seasoned Italian ground pork sausage
- 6 large eggs
- 1/4 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
- 2 whole scallions, , finely chopped
Instructions
- Preheat oven to 375 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 plate to form a crust. Bake for approximately 25-30 minutes or until golden brown.
- In the meantime, sauté the ground 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 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!
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/
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!
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.
So good! I made this with baco, corn, Mexican blend cheese. Next time I think I will add some chopped green chilis. I cooked this in an 8” cast iron skillet. I will make this again and again.
Delicious recipe! I substituted Canadian bacon for sausage and added mushrooms and spinach.
Made this twice now. Love it for my gluten free husband. 1st time made with bacon & Gruyère. This time did the original. Love the robust flavor of hot sausage. Thanks! Made my rainy hungover Sunday Funday!
The recipe was easy to make and delicious! I used some leftover baked potatoes for the crust and it worked well. Family loved this dinner.
DELICIOUSNESS !!!! So happy I found your recipe.
I don’t have a pie pan so I used a 8×8 glass square baking dish. I had to bake the crust a few minutes longer and it came out perfect. I used turkey sausage and seasoned it with herbes de Provence, salt and pepper. Added some garlic powder to the freshly shredded potatoes. I used fresh eggs, sharp and Mexican blend cheeses. I substituted the cream with whole milk and it came out fluffy. Absolutely will be using this recipe again and again!! Thank you!!
My family LOVES this recipe! But I add a lot more added veggies (sweet peppers, mushrooms, black olives, green onion) I also use the seasoned southwest style potatoes with plain ones. Then we cook, cut into serving sizes and freeze for quick individual portions. Microwave up with a few sprinkles of water to make a quick, hot breakfast!
How could I make this is in a 9×13 casserole dish? Double recipe?
We haven’t personally tried this, but there are several people in the comments who wrote that’s what they did with great success.
Well done. Used hot Italian sausage. Yummy!
Awesome! So flavorful and not doughy like pie crust. I make and freeze in meal size portions and take on vacations or thaw and reheat for a quick breakfast. Also, I make a vegetarian version for a rotation. Thank you so much!
First time I’ve made quiche! Had my daughters over for Mother’s Day and it was gone! Everyone loved it! I can’t wait to make it again.
I’ve hopefully temporarily lost my recipe cards, but I found this again and made it again. It’s awesome! I divide it into 2 9″ pie pans and after making it remembered I use 10 eggs 1 cup of cream. I added fresh mixed green sprouts on top and some paprika and onion powder and it was my best one yet! Thank You!
This is the best recipe I’ve ever made! I make this all the time for breakfast and lunch lunches! The only change I made was cooking onion into the sausage pan.
How much baby spinach can I add to this?
I would say about 1 cup, chopped.
Loved it! Big hit with the family and will definitely make again!
Would I just cut the cook time in half if I’m making these in muffin tins to have mini quiches?
Without further recipe testing, I can’t say for sure, but this recipe of mine for Egg Muffins (https://bellyfull.net/muffin-tin-breakfast-frittatas/) is done at 15-17 minutes, so I would suggest checking at 15 minutes to see if it’s done. If not, keep checking every 1-2 minutes.
I have made this twice now and it’s always a hit! It’s SO good. I’m wondering if this time I can make it with frozen shredded potatoes, if that’s all I have.
I love your recipe. Today was, maybe, the 4th time I’ve made it. I did make a lot of modifications, based on what I already had, and it’s just do dang good! I love the Simply Potatoes brand and mixed the regular and Southwest version – so good! This is such an adaptable, easy, GO TO recipe. Thank you!!!
Could you use whole milk in place of heavy whipping cream?
Yes, that’s fine.
This is an official invitation. Please be my next door neighbor. I promise to always have drinks and wine on hand to go with your dishes. Gorgeous quiche — perfect for Easter!
Made this recipe twice this week. SO easy to make and very flavorful. Made as stated and it all came together nicely.
Thank you for this nice recipe.
I had some time since my family and I had a snow day from school. I shredded fresh potatoes for the hash and chopped up frozen turkey sausages. Overall, it was delicious!
I would try this and I also would add some green vegetables like asparagus or broccoli some red peppers and onions color & with pork sausage or maybe bacon
I made this for my family of 10 on Thanksgiving morning. Two are gluten free so it was just what the doctor ordered ! What a hit! It turned out perfect. My daughter and daughter-in-law both wanted the recipe. I used the Mexican blend shredded cheese which added added a little something extra! Pure deliciousness, making it again for Christmas at the request of all the kids! Thank you so much for a fantastic gluten free breakfast that we can all enjoy!
Made this twice it was so delicious, but used pork sausage, not Italian. Only three of us but love the leftovers for a quick breakfast. It’s a definite keeper!
This was excellent!
So so yummy!!! Will make again and again – thank you!
First quiche I’ve ever made and it turned out great. Followed directions completely but added onion and garlic to sausage. Baked potatoes in cast iron skillet which made a great crust. Thanks for the great recipe.
Could I use Turkey bacon or anything else that doesn’t have all the fat & added salt to the recipe? Thank you and the recipe looks delicious but would like to see if I can substitute the item.
Sure.
I have made versions of this with thin sliced uncured ham, drained uncured bacon, etc – in other words, I don’t see why it wouldn’t work with the turkey bacon you wish to try it with. I am like you – I choose to cut fats & such, but I also cut chemicals and nitrates, etc. We eat very little with chemical additives in my home. I use shredded ‘real’ potatoes for this instead of the store bought ones. Best of luck with your cooking.
This is so good! Thank you for a fantastic recipe.
Love this so much – no changes. It was perfect!
Can this be frozen, as I like to cook on the weekends and freeze for the week. Looks amazing and delish.
my potatoes did not get brown on the bottom like i thought they would should i use less potatoes the taste was overall fantastic
It’s possible my oven just runs hotter than yours, so 25 minutes is enough for me, but maybe you need to cook them longer? Next time!
the recipe says to bake the crust first, then fill…did you try that?
I made this for dinner tonight. It was fantastic. Plenty left for breakfast. I will make this again and again. Thanks.
Breakfast for dinner tonight did not disappoint. GREAT recipe – thank you!
Amy, this is delicious! I’ve made it 3 times already and they all came out perfectly. Thank you for posting this recipe, girl! My husband and I love it so much that we eat half and freeze the other half for the next Sunday! It comes out just as good!
Love it ! Just the best! Thank you for the easy delicious recipe
I thought I had a bag of shredded hash browns but they were cubed. I used those instead. Put the potatoes in the pie plate and followed the rest of the recipe as listed. I did have to add about a1/4 cup more cream. We all loved it.
Making this but when I pour the egg mixture over the potatoes, the egg liquid separates and pour over the sides of the pie dish a little. What am I doing wrong? Kind of making a mess but I placed it on a cookie sheet.
Is your pie plate 9 inches? Are your eggs large or extra large? Just some thoughts ?
Use a larger dish or fewer potatoes or stuffings.
We love this recipe. I buy fresh country sausage from my hometown grocer freshly ground by the in store butcher, add a few spices to the sausage and we roll from there. This is greatness, it reheats well, you can eat it anytime you please, it is a meal in itself. Instead of scallions, I carmalized my onion with butter and then mix the onion with my browned sausage. Yeah I know more dishes but the carmalized onions take it to another level. Made this again tonight and added spinach and used Colby Jack and Jack cheeses and nutmeg. Can hardly wait til it come out of the oven!
spinach would make it even BETTER!
I love this recipe, a hit at every event, I have added broccoli florets {micro-chopped} and asparagus tips sometimes too it’s on the menu for New Years brunch thanks for sharing
Absolutely wonderful!
This recipe calls for refrigerated (or fresh) hash browns, not frozen.
Simply Potatoes brand are in the refrigerator case, not frozen. So yes, I’d thaw the frozen knes.
I made the same faux pasta and didnt wait until the hashbrowns were thawed and not cold. But I stopped and waited til tgey were added a lil more butter. I just put it back in oven with filling. I did broil the potatoes for a 5 minutes after 30 minute bake to try to crisp bottom. Here’s hoping. I used some spinach a small piece of yellow sweet pepper and a small amount of red onions all minced and liquid squeezed out. Let you know!
Can this be made in advance and refrigerated and/or frozen?
Hi Mary – I’ve always made and served this the same day, but we’ve enjoyed left overs many times, so I can’t see why not. Try it! I would bring it to room temp first and then reheat it in the oven.
I just made this. It’s yummy. I doubled the recipe. Used a 9×13 pan. Put Jimmy Deans frozen sausage crumbles and bacon in it. Next time I think I’ll put cherry tomatoes or broccoli in it. I’ve used tomatoes in Frittatas before and they are good. Thanks for the great recipe.
Thank you for the tip on doubling! I have a family of 8, which includes 6 hungry growing kids ?
Can just the crust be made ahead of time and the rest made the next day to finish?
Turned out perfectly! Very good. I admit I was worried that there was so much to put into the pie plate but it cooked perfectly. My husband was very hungry and was glad to see I had made this for dinner.
Hashbrowns and sausage ALL up in my quiche?! Heck to the yes. This looks impeccable.
Dumb question…..Can I use chorizo (Mexican sausage) in this recipe? With it being drained of the grease, of course.
Absolutely!
Would using turkey ham change anything. Making this for a potluck and a lot of people don’t eat pork.
The only thing it will change is the flavor.
Try Turkey sausage, same difference, you will need to add your own seasoning for flavor
Hi, I made this recipe the other day and we loved it.
Can you make this without the heavy cream, using 1% milk instead?
Hi Kriss – I’ve only made this with heavy cream and also half-n-half, never just low fat milk. The mixture will be looser and might require a little more cooking time, and of course the flavor won’t be as rich. But try it!
They do make fat free half and half, I am going to try using that. I want to try the original way and try with fat free half and half and turkey sausage.
Can you use a 9 x 13 and what alterations need to be made
hi Kriss! I like to blend a pot of cottage cheese in place of cream when I make quiche to save some fat and I’ve found it works well :)
Have you ever doubled this recipe for a larger crowd?
I haven’t, exactly. I always just make two. But I bet you could just double the ingredients and bake it in a 9×13 pan. Try it!
I doubled it and made it in a 9×13 Pyrex dish. Worked perfectly!
Made this today for Mother’s Day. My Mom and I are both German, as in crazy about the spuds! We both loved this. I did use cubed ham instead of sausage and added a bit more onion. Turned out just like your picture! (Don’t you just love when that happens??). I’ll make it again and I think I’ll try it with sausage next time. Thank you!!
I made two – one with spicy Italian sausage and one with ham. Both awesome!
This is delicious! I’ve made it several times now. I now make it with bacon too so I don’t put as much sausage in and put about 4 pieces of bacon. Seriously delicious!!!!!
Great to hear, Julie! I’ve tried it with bacon too, but didn’t love it as much. Still really good, though. Because…bacon. HA. Thank you!
We loved this quiche. Had family over for breakfast and my 15 year old niece asked for the recipe so she can make it this weekend. There is nothing better then when I get asked for a recipe. Thanks for making my day with this wonderful quiche :)
And there is nothing better than getting a comment like this on one of my recipes! Thank you, Dawn!
If I make the hash-brown crusted quiche but don’t put in the sausage, do I need to change any of the other measurements as stated. I don’t want the quiche to be runny if the sausage is left out.
Hi Mary. I’ve never made it without the sausage, but omitting it shouldn’t make the mixture runny. It obviously will change the flavor of the quiche and won’t fill up the shell as much.
Fantastic recipe! Whole family loved it!
Do you think there is a way to make all or part of this the night before? I want to make this for Thanksgiving morning, but not sure I will have time.
Hi Allison – you could probably make the entire quiche the night before. Then bring it to room temp early in the morning and reheat it in the oven. We’ve enjoyed left-overs many times, so I can’t see why that wouldn’t work. Of course, nothing beats fresh!
I have made because I love Quiche and never have seen it with hash brown crust. I shredded and used fresh potatoes. I also made one with ham and cheese and one with ham, cheese, bell peppers, and onions. I had plans to freeze some and eat later. My husband, who says real men don’t eat Quiche, tried some of the sausage/cheese and made a lier of himself. My son and Daughter-in-Law came over and, needless to say, no Quiche made it to the freezer. My husband and son agreed that the sausage/cheese was the best. I enjoyed them all. Delicious! Thank you for sharing this recipe.
So glad it worked out for you and your family! I have also made it with ham. A hit either way!
For years I’ve only made one recipe for quiche and needed a change. We loved the Hash Brown-Crusted Quiche with Sausage! I also loved that the leftovers warmed nicely in the microwave. Now I have two great quiche recipes. Thanks!
Yes, I totally agree about the left overs! So happy to hear it worked out for you, Dawn…thanks for the comment!
What’s not to love about this??? It’s totally genius to use hash browns as the crust.
I made this for mother’s day and we all loved it! I was even asked for the recipe. Thank you for a great recipe!
Oh, I’m so glad! Thanks for taking the time to post a comment, Sandra!
Made this yesterday, and it turned out as good as yours. Yea! For a light dinner rather than brunch, I served just with fruit and cranraisins. I would make this for a potluck any time.
I’m so glad you made it! xoxo
Best quiche ever! Loved it with sausage…going to try it with bacon next time.
I’m in the EGGS FOR ALL MEALS camp. So bring this quiche on!
You know all about my recent soup foray, bizarre color and all. :)
As I said over on FB, this looks delicious. I’m not sure when we’re going to be in a quiche-y mood this month (boy is the social calendar booked!) but I am hankerin’ for a good egg main meal.
Great idea. I will try this with ground beef and some seasoning instead of sausege. Hope it comes out as good as these looks.
Why do we never seem to have a proper spring?? We go straight from jeans and fleecy scarves to shorts and swimsuits. Oof! So happy you shared this quiche. I remember how you said everyone adored it, and I can see why! Hash browns, sausage, two kinds of cheese… Serious business there! :)
This is brilliant – I have GF friends who are so sad that their quiche options have become so limited, so this is perfect for them! Plus, I love being able to have my eggs, meat, and potatoes, and this all-in-one option makes my heart sing and my stomach rumble. Can’t get enough!
This is going to sound very non-bakerly, but I love love love this recipe because it has the potato crust. Then I can avoid making a pie crust. This is an all in one breakfast. This is good in my book. I am a Mom and I would be outright pleased to show up in front of me on Mom’s Day.
Looks and sounds delicious! Pinned.
Haha, my friend lives in Edmonton, and he’s still talking about snow and soup.
This looks so good! I am all about great brunch recipes :)
This was so good, I’m buying all the ingredients today. Besides brunch, this quiche with a salad will be perfect for a light dinner on a hot day.
I love quiche and this one looks absolutely delicious!
I used a hot 9 inch cast iron skillet. Wow what a great crispy crust on the hash browns. I added some diced green chili in the filling and subbed the Italian Sausage for breakfast sausage. I will make again. I don’t care for pie crust so this is perfect for me.
I LOVE THE IDEA OF USING THE CAST IRON !!! I will definitely be making this for the upcoming cold weather. Thanks for all the ideas.