Sausage Quiche with Potato Crust
Transform your breakfast or brunch spread with this irresistible Sausage Quiche with Potato Crust—a hearty and flavorful twist on a classic quiche. Instead of a traditional pastry crust, this recipe features a crispy, golden potato crust made from shredded russet potatoes, providing a naturally gluten-free and comfortingly rustic base. The filling combines savory breakfast sausage, rich cheddar cheese, and fresh green onions, all enveloped in a luscious mixture of eggs and heavy cream for an ultra-creamy, custard-like texture. Perfectly seasoned and baked to perfection, this impressive dish is easy to prepare and ready in just over an hour. Whether you're feeding a crowd or meal-prepping for the week, this potato-crusted quiche is a satisfying and delicious way to start your day. Keywords: potato crust quiche, sausage breakfast quiche, gluten-free breakfast ideas, savory brunch recipes.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 0.5 pounds Breakfast sausage
- 5 large Eggs
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 2 stalks Green onions
Instructions
Preheat your oven to 400°F (200°C).
Peel the russet potatoes and shred them using a box grater or food processor.
Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, toss the shredded potatoes with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 2 tablespoons of olive oil.
Press the potato mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the potato crust in the preheated oven for 20 minutes, or until it starts to turn golden brown. Remove from the oven and set aside.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into small pieces with a spatula. Drain any excess fat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
Sprinkle the cooked sausage evenly over the potato crust. Top with shredded cheddar cheese and chopped green onions.
Pour the egg mixture over the sausage, cheese, and green onions, ensuring it's evenly distributed.
Bake the quiche in the 400°F (200°C) oven for 25-30 minutes, or until the eggs are set and the top is slightly golden.
Remove the quiche from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.8 g | 302% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1430 mg | 477% | |
| Sodium | 5588 mg | 243% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 7.6 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1092 mg | 84% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3747 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
