Hash Brown Sausage Quiche

By christoph

Crisp hash browns form the crust for this delicious sausage, onion, and red pepper quiche. Perfect for overnight guests or a weekend treat for your family.

Ingredients

• Hash brown crust
• Hash brown crust
• Hash brown crust
• 20 20 20 ounces frozen hash browns thawed
• 20 20 20 ounces frozen hash browns thawed
• 20 20 20 ounces frozen hash browns thawed
• 1/2 1/2 1/2 cup cheddar cheese shredded
• 1/2 1/2 1/2 cup cheddar cheese shredded
• 1/2 1/2 1/2 cup cheddar cheese shredded
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon cracked black pepper
• 1/4 1/4 1/4 teaspoon cracked black pepper
• 1/4 1/4 1/4 teaspoon cracked black pepper
• Filling
• Filling
• Filling
• 1/2 1/2 1/2 pound breakfast sausage browned and crumbled
• 1/2 1/2 1/2 pound breakfast sausage browned and crumbled
• 1/2 1/2 1/2 pound breakfast sausage browned and crumbled
• 2 2 2 tablespoons unsalted butter if needed
• 2 2 2 tablespoons unsalted butter if needed
• 2 2 2 tablespoons unsalted butter if needed
• 1/2 1/2 1/2 onion diced
• 1/2 1/2 1/2 onion diced
• 1/2 1/2 1/2 onion diced
• 1/4 1/4 1/4 cup red pepper diced
• 1/4 1/4 1/4 cup red pepper diced
• 1/4 1/4 1/4 cup red pepper diced
• 6 6 6 large eggs lightly beaten
• 6 6 6 large eggs lightly beaten
• 6 6 6 large eggs lightly beaten
• 1/2 1/2 1/2 cup whole milk
• 1/2 1/2 1/2 cup whole milk
• 1/2 1/2 1/2 cup whole milk
• 1 1 1 cup cheddar cheese shredded
• 1 1 1 cup cheddar cheese shredded
• 1 1 1 cup cheddar cheese shredded
• to and pepper to taste
• to and pepper to taste
• to and pepper to taste

Details

Preparation time 90mins
Cooking time 120mins
Adapted from jamesandeverett.com

Preparation

Step 1

Hash brown crust
Squeeze liquid from the thawed hash browns and place into a large mixing bowl with ½ cup shredded cheddar, salt and pepper and toss to combine.
Line the sides and bottom of a 8” or 9” spring form pan and lightly coat with non-stick spray.
Press the hash browns evenly into the bottom and up the sides of the pan. Freeze for 1 hour.
Heat oven to 425˚F.
Bake frozen crust for 15 minutes. Remove from oven and slightly cool.
Filling

Brown the sausage in a large skillet over medium high heat. Remove the sausage with a slotted spoon reserving the grease. Crumble the sausage and place on a paper towel to drain. Add the onions and pepper to the skillet and cook until onions are lightly browned, add butter if needed. Drain onions and peppers on paper towel when cooked.

Arrange half the sausage in the bottom of the pre-cooked crust followed by half the onions and peppers, and half the cheese. Repeat with the remainder of the ingredients.
In a mixing bowl lightly whisk together the eggs and cream and pour over the sausage onion mixture.
Reduce temperature to 375˚F and bake for 25 to 30 minutes or until the center is just set.
Allow quiche to cool for 10 minutes before removing the spring form and parchment. Cool for an additional 10 minutes before serving.

Cooks Notes
I like to use a hot Italian sausage for this recipe. You could easily replace the sausage with bacon or even substitute broccoli for a vegetarian version.