Hash Brown-Crusted Quiche with Sausage
Super easy and perfect for breakfast, brunch, or even dinner! This recipe calls for hash brown you buy at the store, but is you have a recipe you like use your own hash browns. If you don’t want to use heavy whipping cream you can use whole milk to replace the cream. Also you can vary the type of cheese in the recipe. Have fun, challenge yourself.
3 cups refrigerated or frozen shredded hash browns
4 tablespoons (¼cup) unsalted butter, melted
salt and pepper
1 cup (about 8 ounces) seasoned Italian ground pork sausage
6 large eggs
¼ cup heavy whipping cream
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2 green onions, 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.
— Barbara Rexford