Best Ever Hashbrown Crust Quiche
Best Ever Hashbrown Crust Quiche serves as a stunning centerpiece for your next savory brunch or holiday breakfast. This gluten free recipe uses a simple potato crust method to replace flour pastry, making it lighter yet incredibly satisfying. You will love the combination of crispy golden edges and a fluffy egg custard filled with smoked turkey sausage and sharp cheddar cheese.
Ingredients
HASHBROWN CRUST
- 20 ounces frozen shredded hash browns thawed and squeezed very dry
- 4 tablespoons unsalted butter melted
- 1 large egg white lightly beaten (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- ¼ cup grated parmesan optional
FILLING
- 6 large eggs
- 1 cup half-and-half
- 1 teaspoon Dijon mustard optional
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- 1 ½ cups shredded sharp cheddar cheese divided
- 1 cup cooked smoked turkey sausage crumbled or diced (about 8–10 ounces before cooking)
- ⅓ cup sliced green onions
Instructions
- Preheat oven to 425°F. Grease a 9-inch deep-dish pie plate and place it on a baking sheet.
- Squeeze thawed hash browns until very dry. Mix with butter, seasonings, parmesan (optional), and egg white (optional).
- Press potatoes firmly into the pie plate, across the bottom and up the sides.
- Bake crust 20–25 minutes until golden at the edges and set on the bottom. Reduce oven to 350°F.
- Cook turkey sausage in a skillet until browned; drain on paper towels.
- Whisk eggs, half-and-half, Dijon (optional), salt, pepper, and paprika (optional).
- Sprinkle half the cheddar in the crust. Add sausage and green onions. Top with remaining cheddar.
- Pour egg mixture into the crust.
- Bake 40–50 minutes until edges are set and the center gently wobbles.
- Rest 10–15 minutes before slicing.
Notes
Squeezing the hash browns dry is the key to a crisp crust.
Cook and drain sausage well so the filling stays creamy, not greasy.
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Tried this recipe?Let us know how it was!