Potato-Crusted Sausage Quiche

I originally posted this recipe on my first blog more than two years ago. I’m not sure why I haven’t made it in quite a while, other than because we don’t eat many potatoes. I have to make a special effort to buy one when I know this quiche is on the menu.

I did just that, though, last week, and I’m glad I did. Every time I make this, Jon and I both look at each other and say “this is so good”. And it is so good. The crust gets crunchy while the rest is fluffy and cheesy. Let’s be honest here: sausage, cheese, potatoes, sweet bell peppers… I see no downside.

I know I’ve posted eggs-for-dinner recipes before. But based on the way my mini bacon and cheese frittatas recipe has blown up on Pinterest, I’m not the only one who enjoys a meal like this. Since I aim to please, here is another delicious brinner recipe.

Potato-Crusted Sausage Quiche

• 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 turkey or pork sausage, cooked and drained
• 1 c. vegetables of choice (I used orange and yellow bell peppers; broccoli, spinach, or asparagus would be great, too. If you don’t want to use vegetables, just use another 1/2 lb. of sausage.)
• 4 eggs
• 2/3 c. milk
• 1 c. shredded cheese
• 1 tsp. salt
• 1/2 tsp. pepper
• dash of hot sauce

Preheat oven to 425 degrees. If using a grated potato, pat gently with paper towels to absorb some of the moisture. Mix potatoes and oil in a pie plate and press to form a pie crust shape. Bake for 15 minutes, until just beginning to brown. Remove from oven and reduce heat to 375 degrees.

While crust is cooking, combine eggs, milk, salt, pepper, and hot sauce. When crust has cooked, sprinkle with half of cheese, then sausage and vegetables. Pour egg mixture over the sausage and vegetables and sprinkle with remaining cheese.

Bake for 40-50 minutes, until top is golden and eggs are set.

**Note: if the people you’re making this for have divergent tastes, you can totally add certain ingredients to only half of the quiche. That’s what I did in the one in the photos and it worked beautifully.

I want to know: potatoes and eggs: just for breakfast, or fair game all day?