1-First Step: Prepare the pan and oven

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 first step matters because the hash brown crust can cling to the pan if it is not well greased.

While the oven heats, gather all your ingredients and get your mixing bowls, skillet, and whisk ready. Having everything in place makes the process smooth and helps you move quickly once the crust is out of the oven.

2-Second Step: Make the hash brown crust

Place the 3 cups of raw shredded potatoes in a bowl and toss them with the 1/4 cup of melted unsalted butter. Season the mixture with salt and pepper to taste. The butter helps the potatoes turn golden, while the seasoning gives the crust flavor from the very first bite.

Press the potato mixture firmly into the bottom and sides of the pie plate to form an even crust. Try to keep the layer about the same thickness all the way around so it bakes evenly. A firm press is important because it helps the crust hold together after baking.

Bake the crust for 25 minutes at 425°F until it looks golden brown and set. You want the edges to look crisp and the center to look firm enough to hold the filling. If your potatoes are especially wet, give them a quick squeeze in a clean kitchen towel before mixing them with butter.

3-Third Step: Cook the sausage

While the crust bakes, place the 8 ounces of seasoned Italian pork sausage in a skillet over medium-high heat. Cook it until no pink remains, which usually takes about 5 minutes. Break it into smaller pieces as it cooks so it spreads nicely through the filling.

Once the sausage is cooked, drain off any extra fat if needed, then let it cool slightly. Cooling helps keep the eggs from starting to cook too soon when you mix everything together.

4-Fourth Step: Mix the custard filling

In a large bowl, whisk together the 6 large eggs and 1/4 cup heavy cream until the mixture looks smooth. Then stir in the 1 cup shredded cheddar cheese, 1 cup shredded Monterey jack cheese, and the 2 finely chopped scallions. Add salt and pepper to taste.

Fold the cooked sausage into the egg mixture. Stir gently so the sausage and cheese are spread throughout the custard. The filling should look thick, creamy, and well combined before it goes into the crust.

5-Fifth Step: Fill and bake the quiche

After the crust finishes baking, reduce the oven temperature to 375°F. This lower heat helps the egg filling cook through without overbrowning the top or drying out the center.

Pour the sausage and egg mixture into the baked hash brown crust. Spread it evenly so the filling reaches every part of the crust. Then place the pie plate back in the oven and bake for 30 minutes, or until the quiche is set.

You will know it is ready when the center looks firm but still has the tiniest bit of gentle wobble. It should not look wet or runny. If the top starts to brown too quickly, loosely cover it with foil for the last part of baking.

6-Final Step: Cool, slice, and serve

Remove the quiche from the oven and let it cool slightly before slicing. This short resting time helps the filling settle, which makes cleaner wedges. Use a sharp knife to cut the quiche into slices and serve it warm.

This dish is delicious on its own, but it also pairs well with a simple fruit salad, green salad, or roasted vegetables. For a brunch spread, serve it with fresh coffee, juice, or tea.