Hash Brown-Crusted Quiche
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!
Servings: 8
Ingredients
- 3 cups raw shredded potatoes
- 1/4 cup unsalted butter melted
- salt and pepper
- 8 ounces 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 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 plate to form a crust. Bake 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 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
Calories: 390kcal | Carbohydrates: 10g | Protein: 18g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 232mg | Sodium: 442mg | Potassium: 486mg | Fiber: 1g | Vitamin A: 765IU | Vitamin C: 9.6mg | Calcium: 266mg | Iron: 3.8mg