1-First Step: Heat the oven and prep the pan Preheat your oven to 425 degrees Fahrenheit. Coat a 9-inch pie plate with non-stick cooking spray so the crust releases easily later. This first step is simple, but it sets you up for a tidy finish and a better-looking slice.

2-Second Step: Build the hash brown crust Toss 3 cups of raw shredded potatoes with 1/4 cup melted unsalted butter. Add salt and pepper, then mix until every strand is lightly coated. Press the potato mixture firmly into the pie plate, making sure the bottom and sides are even. A snug press helps create a sturdy crispy hash brown quiche crust that will hold the filling well. Bake the crust for 25 minutes, or until it looks golden brown. If you prefer a deeper color, give it a few extra minutes, but watch closely so the edges do not overbake. This is one reason the hash brown crust works so well here: it gets crunchy without turning dry.

3-Third Step: Cook the sausage Lower the oven temperature to 375 degrees Fahrenheit. While the crust bakes, sauté 8 ounces of seasoned Italian pork sausage in a skillet over medium-high heat for about 5 minutes. Stir and break it apart as it cooks until no pink remains. Set it aside to cool for a few minutes before adding it to the egg mixture. Cooling matters because hot sausage can start cooking the eggs too early. If you are making an easy hash brown crust quiche with a different protein, the same idea applies: cook it first, then let it cool a bit.

4-Fourth Step: Mix the filling In a medium bowl, whisk together 6 large eggs, 1/4 cup heavy cream, 1 cup shredded cheddar cheese, 1 cup shredded Monterey jack cheese, and 2 finely chopped scallions. Add a dash of salt and pepper, then fold in the cooked sausage. The mixture should look thick, creamy, and well combined.

5-Fifth Step: Fill and bake Pour the egg mixture over the baked hash brown crust. Return the pie plate to the oven and bake at 375 degrees Fahrenheit for about 30 minutes, or until the center is set. The middle should not look watery, but it may have a slight jiggle when you gently shake the pan. That is normal, and it will finish setting as it cools.

6-Final Step: Cool, slice, and serve Let the quiche cool slightly before cutting it into wedges. This makes cleaner slices and helps the filling hold together. Serve warm for brunch, lunch, or even breakfast-for-dinner. The balance of potato, sausage, cheese, and eggs makes this a crowd-pleasing dish for guests of all ages.