1-Step 1: Preheat the oven and prep the pan Start by heating your oven to 425°F. Coat a 9-inch pie plate with non-stick cooking spray so the crust releases easily after baking. This first step matters because the potato crust can stick if the pan is not well coated.

2-Step 2: Mix and shape the hash brown crust Place the 3 cups of raw shredded potatoes in a bowl with the 1/4 cup melted unsalted butter. Sprinkle in salt and pepper to taste, then toss until the potatoes are evenly coated. Press the mixture firmly into the bottom and sides of the prepared pie plate. A tight press helps the crust hold its shape and bake into a sturdy base for the quiche.

3-Step 3: Bake the crust until golden Bake the crust at 425°F for 25 minutes. The edges should start to turn golden and the bottom should look set. This first bake helps remove moisture from the potatoes, which is what gives you that crisp, almost diner-style texture.

4-Step 4: Lower the oven temperature Once the crust is done, lower the oven temperature to 375°F. This gentler heat is better for the quiche filling. It gives the eggs time to set slowly while keeping the top from overbrowning.

5-Step 5: Cook the sausage While the crust bakes, heat a skillet over medium-high heat and sauté the 8 ounces of seasoned Italian pork sausage for about 5 minutes. Stir and break it up as it cooks until no pink remains. If there is extra grease in the pan, drain it before adding the sausage to the filling. The sausage should be fully cooked and crumbly, with a rich browned flavor.

6-Step 6: Whisk the filling together 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 salt and pepper. Then add the cooked sausage and stir everything together. The mixture should look thick, creamy, and evenly combined.

7-Step 7: Assemble the quiche Carefully pour the egg mixture over the baked hash brown crust. Spread it out evenly so the sausage, cheese, and scallions are distributed across the pie. The filling should come close to the top of the crust, but not overflow.

8-Step 8: Bake until set Return the quiche to the oven and bake at 375°F for about 30 minutes, or until the center is set. You can check doneness by gently shaking the pan. The center should look firm with only a slight wobble. If needed, bake for a few extra minutes until the middle is fully set.

9-Step 9: Cool, slice, and serve Let the quiche cool slightly before cutting. This short rest helps the slices hold together better. Cut into 8 wedges and serve warm for breakfast, brunch, or even a simple dinner. For egg nutrition details, this resource from Iowa Egg on egg health and nutrition is a helpful read.