1-First Step: Prepare the oven and pan Start by preheating your oven to 425°F. Coat a 9-inch pie plate with non-stick cooking spray so the crust releases easily after baking. This step matters because the potato crust can stick if the pan is not prepared well. If you are using a different baking dish, make sure it is similar in size so the crust bakes evenly.

2-Second Step: Build the hash brown crust Place 3 cups of raw shredded potatoes in a bowl. Toss them with 1/4 cup melted unsalted butter, then season with salt and pepper to taste. Press the mixture firmly into the prepared pie plate, shaping it into an even crust that reaches up the sides. Bake for 25 minutes, or until the crust is golden brown and starting to crisp. This is the part that makes a crispy hash brown quiche so appealing, because the crust adds texture to every slice.

3-Third Step: Cook the sausage filling While the crust bakes, place 8 ounces of seasoned Italian pork sausage in a skillet over medium-high heat. Sauté for about 5 minutes, breaking it apart as it cooks, until no pink remains. Then set it aside to cool slightly. If you want to add extra vegetables, you can cook bell peppers, mushrooms, asparagus, baby spinach, or kale with the sausage for 3 to 5 minutes.

4-Fourth Step: Mix the custard In a large 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. The eggs and cream create the base, while the cheese melts into the filling for a creamy finish. Add the cooked sausage and stir until everything is combined. If you are making this for a crowd, you can whisk the egg mixture in a measuring bowl with a spout for easier pouring.

5-Fifth Step: Assemble the quiche Lower the oven temperature to 375°F. Pour the sausage and egg mixture over the baked hash brown crust, making sure the filling spreads evenly. Try not to overfill the crust, and if you add vegetables, keep the total amount balanced so the quiche sets properly. This is a good place to use a ladle or measuring cup if you want a cleaner pour.

6-Sixth Step: Bake until set Bake at 375°F for about 30 minutes, or until the center is set and the top looks lightly golden. The middle should no longer look loose or jiggly when you gently shake the pan. If the crust starts to brown too fast, you can loosely cover the edges with foil. This helps the potato crust quiche keep its shape while the filling finishes baking.

7-Final Step: Cool, slice, and serve Let the quiche cool slightly before slicing. This short rest helps the filling firm up, so the wedges come out cleaner. Cut into 8 slices and serve warm. The finished dish should have a crisp potato base, a creamy egg center, and plenty of savory sausage flavor in every bite.