Potato-Sausage Quiche with Hash Browns and Cheddar
This hearty quiche combines crispy hash brown potatoes with savory pork sausage and melted cheddar cheese, all nestled beneath a golden pastry crust. The potatoes add satisfying texture while the sausage provides rich, meaty flavor that makes this perfect for weekend brunch or a comforting dinner. Unlike traditional quiche, this version uses frozen hash browns as the base, creating a more rustic, filling dish that's ideal for feeding a crowd or satisfying hungry appetites.
Ingredients
- 1 lb bulk pork sausageturkey sausage1:1Use turkey sausage for a leaner option
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- 5 cups frozen shredded hash-brown potatoes
- ¼ cup onion, chopped
- 8 oz Cheddar cheese, shredded
- 4 eggs
- ½ cup milk
- 1 pie crust, from refrigerated Pillsbury Pie Crusts, softened as directedhomemade pastry1:1
Roll out homemade crust to fit 9-inch deep-dish pan
Instructions
- 1
Heat oven to 425°F and spray 9-inch deep-dish glass pie pan with nonstick cooking spray
- 2
Cook sausage in large skillet over medium-high heat until thoroughly cooked, stirring frequently, then drain
- 3
Add potatoes and onion to sausage in skillet and mix well
- 4
Cook 5 to 8 minutes or until potatoes are slightly soft, stirring occasionally
- 5
Remove from heat and stir in cheese
- 6
Beat eggs in large bowl and add milk, blending well
- 7
Reserve 1 tablespoon egg mixture for topping
- 8
Add potato mixture to remaining egg mixture and mix well
- 9
Spoon potato-egg mixture into sprayed pie pan, keeping mixture away from edges
- 10
Remove pie crust from pouch and unfold, pressing out fold lines
- 11
Place crust over potato mixture, tucking edges around potato mixture
- 12
Turn edges under and press to edge of pie pan
- 13
Cut several slits in crust for steam to escape
- 14
Brush with reserved tablespoon egg mixture
- 15
Bake at 425°F for 25 minutes
- 16
Cover top of pie with foil to prevent excessive browning
- 17
Bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown
- 18
Cut into wedges to serve
Tips
Let the quiche rest for 5-10 minutes after baking to help it set before slicing for cleaner wedges.
Use a deep-dish pie pan to accommodate all the filling - a regular pie pan may overflow during baking.
Good to Know
Refrigerate leftovers up to 3 days. Cover tightly to prevent drying out.
Assemble completely and refrigerate overnight before baking. Add 5-10 minutes to baking time if baking from cold.
Serve warm or at room temperature. Pairs well with fresh fruit or a simple green salad.
Common Mistakes
Keep potato mixture away from pie pan edges to prevent overflow during baking.
Cover with foil after 25 minutes to prevent crust from over-browning while potatoes finish cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
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Grate potatoes and squeeze out excess moisture before using
Roll out homemade crust to fit 9-inch deep-dish pan
FAQ
Can I use fresh potatoes instead of frozen hash browns?
Yes, grate fresh potatoes and squeeze out excess moisture with paper towels before using. Fresh potatoes may need slightly longer cooking time to soften.
What if I don't have a deep-dish pie pan?
Use a regular 9-inch pie pan but reduce filling slightly to prevent overflow. You may have some leftover potato mixture.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat individual slices in microwave or warm whole quiche in 300°F oven.