Hash Brown-Crusted Quiche with Sausage
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There’s something so comforting about starting the day with a delicious quiche, but this Hash Brown-Crusted Quiche with Sausage takes things to a whole new level. Instead of the traditional pastry crust, this version uses shredded hash browns as the base. It’s a hearty, golden crust that adds extra flavor and texture to every bite.
Not only is this twist on a classic quiche absolutely delicious, but it’s also simpler to make. There’s no rolling or blind baking required — just toss the hash browns with some butter, salt, and pepper. Next, you press the hash browns into the pan and bake. Plus, it’s a fantastic option for those with gluten sensitivities, making it a versatile dish for holiday brunches, family potlucks, or lazy weekend mornings.
If you use frozen shredded hash browns, you need to use them before using them. You can also just shred your own raw potatoes or buy the pre-shredded ones on the dairy aisle. Any of these will work.
Ingredients for Hash Brown-Crusted Quiche with Sausage
- SHREDDED POTATOES
- BUTTER
- SALT AND PEPPER
- BREAKFAST SAUSAGE
- LARGE EGGS
- HEAVY CREAM
- CHEDDAR CHEESE
- MONTEREY JACK CHEESE
- GREEN ONION
Instructions for Hash Brown-Crusted Quiche with Sausage
Step 1: Prepare the Crust: Preheat your oven to 375°F. Lightly coat a 9-inch pie plate with non-stick cooking spray to prevent sticking.
In a large mixing bowl, gently toss the shredded hash browns with melted butter until evenly coated. Season with salt and pepper to taste. Press the hash browns firmly into the bottom and up the sides of the pie plate to form an even crust. Bake for 25-30 minutes, or until the crust is golden brown and crispy. Remove from the oven and set aside.
Step 2: Cook the Sausage: While the crust is baking, cook the sausage. Heat a skillet over medium-high heat and add the ground sausage. Use a wooden spoon to break it into crumbles as it cooks. Cook for about 5 minutes or until the sausage is browned and no pink remains. Remove from heat and let it cool slightly.
Step 3: Make the Egg Mixture: In the same large bowl you used for the hash browns (less cleanup!), whisk together the eggs, heavy cream, shredded cheeses, and chopped scallions. Season with a dash of salt and pepper to taste. Once the sausage has cooled, add it to the egg mixture and stir to combine.
Step 4: Assemble the Quiche: Pour the egg, cheese, and sausage mixture over the baked hash brown crust, spreading it evenly to fill the entire crust.
Step 5: Bake the Quiche: Bake the quiche at 375°F for 30 minutes, or until the filling is set and no longer jiggly in the center. The top should be golden and slightly puffed.
Step 6: Cool & Serve: Remove the quiche from the oven and let it cool for about 5-10 minutes to allow it to set. Slice it into wedges and serve warm. Enjoy this delicious, gluten-free twist on a classic quiche!
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche ahead of time! Bake it as directed, let it cool completely, and then cover it tightly with plastic wrap or foil. Store it in the refrigerator for up to 3-4 days. When ready to serve, reheat in the oven at 350°F for 15-20 minutes until warmed through.
Can I freeze this quiche?
Yes! This quiche freezes well. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. To reheat, thaw it in the fridge overnight and bake at 350°F for 20-25 minutes until heated through.
Can I use milk instead of heavy cream?
Yes, but the texture may be a bit lighter. If you want to reduce calories, you can use whole milk or half-and-half instead of heavy cream. However, heavy cream gives the quiche a richer, creamier texture.
How do I know when the quiche is done?
The quiche is ready when the center is fully set and no longer jiggly. To check, insert a knife or toothpick into the center — it should come out clean. The total bake time is typically 30 minutes at 375°F. If it still looks undercooked, bake for an additional 5-10 minutes, checking periodically.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, place a slice in the microwave for 30-60 seconds or warm it in a 350°F oven for 10-15 minutes to restore its crispy texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Quick and Easy Sausage Quiche
- Simple Crustless Quiche
- Spinach, Bacon, and Tomato Quiche
- Christmas Morning Pie
Hash Brown-Crusted Quiche with Sausage
Real Mom Kitchen
Equipment
Ingredients
- 3 cups frozen shredded hash browns thawed
- 4 Tbsp butter melted
- salt and pepper
- 8 oz pork breakfast sausage or 1 cup cooked
- 6 large eggs
- ¼ cup heavy cream
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 2 green onions finely chopped
Instructions
- Preheat oven to 375°F. Lightly coat a 9-inch pie plate with non-stick spray. Toss hash browns with melted butter in a large bowl. Season with salt and pepper.
- Press hash browns firmly into the bottom and sides of the pie plate to form a crust. Bake for 25-30 minutes, or until golden brown and crispy. Remove from oven.
- While the crust is baking, brown sausage in a skillet over medium-high heat, breaking it up into crumbles. Cook for about 5 minutes, or until no pink remains. Set aside to cool slightly.
- In a large bowl, whisk together the eggs, cream, cheeses, and scallions. Season with salt and pepper to taste. Stir in the cooked sausage.
- Pour the egg mixture over the baked hash brown crust, spreading it evenly. Bake at 375°F for 30 minutes, or until the center is set and no longer jiggly.
- Let the quiche cool for 5-10 minutes before slicing into wedges. Serve warm and enjoy this savory, hearty quiche!
Nutrition
This recipe is adapted from Belly Full.
