Potato Crust Sausage Quiche

With a unique and crunchy potato crust, this sausage quiche is easy enough for a weeknight meal and fancy enough to impress just about anyone.

For the longest time, I assumed quiches were way too fancy for my taste and for my cooking abilities. One day I realized they’re mostly just a really big omelette, minus the complicated flipping part. They’ve been a staple at our table ever since.

Like a lot of the “breakfast” recipes I share, we usually enjoy this sausage quiche for supper. It’s super easy to make, especially when I use shredded hash browns and sausage from the freezer (I typically cook a pound of sausage at a time and freeze the half I don’t use). The cook time is longer than most dinner recipes I make, but the hands-on time is minimal.

One of my favorite things about this recipe is that it’s totally customizable to the tastes of the people you’re feeding. My husband doesn’t care for most vegetables, so it’s easy for me to include veggies only on my half. Of course, you could leave out the veggies entirely, or skip the sausage and double up on the vegetables.

However you decide to customize your sausage quiche, and whatever time of day you decide to enjoy it, your bound to be pleased with the crunchy potato crust, the fluffy eggs, and the crisp-but-tender vegetables.

Psst…how fun is this pie plate? It’s Pioneer Woman!

Potato Crust Sausage Quiche

Ingredients

2 c. shredded potatoes (you can use frozen shredded hash browns; I usually use a regular baking potato and shred it using a cheese grater)
3 tbs vegetable oil
1/2 lb. ground sausage
4 eggs
2/3 c. milk
1 tsp salt
1/2 tsp pepper
dash of hot sauce
1 c. vegetables of choice- onions, bell peppers, broccoli, asparagus
1 c. shredded cheese, divided

Instructions

Preheat oven to 425 degrees. If you’re using a freshly shredded potato, wrap the shreds in a paper towel and squeeze out the liquid. In your pie plate, toss together shredded potatoes and oil and pat into a single layer to cover the bottom and sides of the dish. Bake crust for 15-20 minutes, or until golden brown.

While the crust is cooking, cook and drain your sausage and dice up the vegetables you plan to use. In a large bowl, whisk together eggs, milk, salt, pepper, and hot sauce. Set aside.

Remove browned potato crust from oven and reduce heat to 375 degrees. Sprinkle the crust with half the cheese and then the sausage. Spread the vegetables over that and pour the egg mixture over the whole thing. Sprinkle with remaining cheese and bake for 35-40 minutes, or until top of quiche is set and golden brown.

More easy breakfast recipes? We love these bacon, egg, and cheese breakfast sandwiches and sausage, egg, and cheese crescent roll bake.

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