1-First Step: Get the oven and pan ready Start by preheating the oven to 425°F. Coat a 9-inch pie plate with non-stick cooking spray so the crust releases more easily after baking. This step matters because the potato crust can stick if the dish is not greased well. While the oven heats, you can measure out the remaining ingredients and get your skillet ready.

2-Second Step: Make the hash brown crust Place the 3 cups of raw shredded potatoes in a large bowl. Add the 1/4 cup of melted unsalted butter and gently toss until the potatoes are lightly coated. Season with salt and pepper to taste. This butter coating helps the potatoes crisp and turn golden in the oven. Next, press the potato mixture evenly into the bottom and up the sides of the prepared pie plate. Try to keep the layer even so it bakes at the same pace all the way around. A thinner, even crust will crisp better than one with thick spots.

3-Third Step: Bake the crust until golden Bake the hash brown crust at 425°F for about 25 minutes, or until it looks golden brown around the edges and set in the center. If your oven runs hot, check it a few minutes early so the potatoes do not overbrown. Once it is done, lower the oven temperature to 375°F. That lower temperature is perfect for cooking the egg filling gently. A good hash brown crust should feel firm enough to hold the filling, with crisp edges and a lightly browned bottom.

4-Fourth Step: Cook the sausage filling While the crust bakes, place the 8 ounces of seasoned Italian pork sausage in a skillet over medium-high heat. Break it up with a wooden spoon as it cooks until no pink remains, which takes about 5 minutes. This step is simple, but it adds a lot of flavor to the finished quiche. Once the sausage is cooked, set it aside to cool slightly. If there is extra grease in the skillet, you can drain it off before mixing the sausage into the egg filling. That helps keep the quiche from feeling too heavy.

5-Fifth Step: Mix the custard filling In a large bowl, whisk together the 6 large eggs, 1/4 cup heavy cream, 1 cup shredded cheddar cheese, 1 cup shredded Monterey jack cheese, and 2 whole scallions that have been finely chopped. Season with a dash of salt and pepper. The mixture should look creamy, thick, and well combined. Add the cooked sausage crumbles to the bowl and stir everything together. This helps the sausage spread evenly through the quiche so every slice gets a bit of meat, cheese, and scallion flavor. If you want to add vegetables, stir them in now after they have been pre-cooked or softened.

6-Sixth Step: Fill and bake the quiche Pour the egg and sausage mixture into the baked hash brown crust. Spread it out evenly with a spoon so the filling settles into the crust without overflowing. Bake at 375°F for about 30 minutes, or until the center is set and no longer jiggles much when gently shaken. If you are using extra vegetables, keep in mind that they can add moisture. For the best results, cook watery vegetables like mushrooms or spinach before adding them to the filling. That helps the quiche bake up cleanly and hold its shape.

7-Final Step: Cool, slice, and serve Let the Hash Brown Crusted Quiche cool slightly before cutting into wedges. This resting time helps the filling finish setting, which makes serving easier and cleaner. Use a sharp knife or pie server for neat slices, then serve warm. This quiche works well for breakfast, brunch, lunch, or even a simple dinner. Pair it with fruit, roasted tomatoes, or a green salad for a full meal. If you want a classic quiche technique reference, this helpful guide from Sally’s Baking Addiction’s quiche recipe is a nice companion read.