Description
A delicious breakfast quiche with a hash brown crust, filled with seasoned sausage, cheese, and eggs.
Ingredients
Scale
- 3 cups (400g) raw shredded potatoes, ensure they are well-drained
- 1/4 cup (60g) unsalted butter, melted
- 8 ounces (225g) seasoned Italian pork sausage, crumbled and cooked
- 6 large eggs, beaten
- 1/4 cup (60ml) heavy cream
- 1 cup (100g) shredded cheddar cheese
- 1 cup (100g) shredded Monterey jack cheese
- 2 whole scallions, finely chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the Oven: Start by cranking up your oven to 375 degrees F. You will know it is ready when you can feel the warmth radiating from the heat. Preheating is crucial as it helps cook the quiche evenly, avoiding a rubbery texture.
- Prepare the Hash Brown Crust: Grab those shredded potatoes and press them into the greased pie plate to form your crust. It should feel compact and even to the touch. This step prevents a soggy crust, so make sure there is minimal moisture in those potatoes.
- Whisk the Filling: In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until it is well blended and a bit frothy. A common slip is not whisking enough, which can lead to a lumpy quiche.
- Mix in the Add-Ins: Fold in the cooked sausage, scallions, and cheeses gently into the egg mixture until it is all coated. Just be careful not to overmix, or the filling can become too dense.
- Pour the Mixture: Carefully pour the egg and mixture over the pressed hash brown crust. Ensure it looks evenly distributed, with no gaps left behind. Uneven pouring can cause some parts to overcook, so take your time!
- Bake the Quiche: Slide the quiche into your preheated oven and let it bake for about 45 minutes. You will know it is ready when the edges puff up and the top looks golden brown. Keep an eye on it to avoid browning too quickly; covering the edges with foil helps!
- Cool and Serve: Once it is done, pull the quiche out and let it cool for a few minutes before slicing. Giving it time to set prevents a messy cut, so do not rush this step!
Notes
- Storage Tips: Store in the refrigerator: Wrap tightly and store in the fridge for up to 3 days.
- Freezing: Cover in plastic wrap and foil for up to 1 month.
- Expert Tips: Ensure the potatoes are well-drained and evenly pressed into the pie plate to avoid a soggy crust.
- If the quiche is not set in the middle after baking, consider adding 5 to 10 extra minutes to the baking time for optimal texture.
- Cover the edges with foil during baking if they brown too quickly.
- Reheating Instructions: Method: Use an oven to reheat. Temperature: 350 degrees F for about 15 to 20 minutes until heated through.
- Serving Suggestions: Pair with a light cucumber tomato salad. Serve alongside roasted asparagus for a fresh balance. Accompany with fresh fruit for a colorful breakfast platter.
- Recipe Variations: Swap the cheddar cheese for Swiss cheese for a different flavor. Add sautéed bell peppers or mushrooms for extra veggies. Use sweet potato hash browns for a sweeter, nutrient-rich alternative.
- Ingredient Notes: Use raw shredded potatoes for the best crust. Unsalted butter allows you to adjust the seasoning without compromising flavor. For a creamier texture, substitute heavy cream with half-n-half.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 0g
- Sodium: 442mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 232mg