This Hash Brown Crusted Quiche with sausage is 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!
I served this 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 is Quiche?
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.
Instead of a traditional pastry crust, this quiche recipe has a crust made of crispy shredded potatoes, making it gluten free and dare I say…better? It’s so good!
Ingredients you need:
- Shredded potatoes
- Unsalted butter
- salt and pepper
- Seasoned Italian sausage
- Large eggs
- Heavy cream
- Shredded cheddar cheese
- Shredded Monterey jack cheese
(Scroll down for the exact measurements and the detailed printable recipe card.)
How to Make Quiche
This quiche recipe is so delicious, and super easy. Two of my favorite things. There are only a couple simple steps to making it.
- Hash Brown Crust: shredded potatoes are seasoned, drizzled with butter, then pressed into a pie plate and baked. You can either shred your own potatoes or buy them pre-shredded, usually found packaged in the dairy aisle next to the eggs.
- Sauté the Sausage: cook the Italian sausage in a skillet until browned and drain off the grease.
- Egg Mixture: whisk together the eggs, heavy cream, cheeses, scallions, and the cooked sausage. Season and then pour the mixture over the partially baked potato crust.
- Bake: place in the oven and bake until set.
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.
How to Store
How long does quiche last? Cool completely, then wrap tightly and store in the fridge for up to 3 days.
How to reheat quiche: To reheat, uncover and bake in a 350 degree oven for about 30 minutes. (If reheating individual slices, it will take far less time.)
Can this be frozen? Yep! 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.
Video for Easy Quiche
What to Serve with Quiche
Hash Brown-Crusted Quiche with Sausage
- 3 cups 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
- 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.