1-First Step: Prep 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 potato crust lifts out more easily later. This quick setup matters because the crust needs a hot oven to start crisping right away.

2-Second Step: Make the hash brown crust In a large bowl, toss 3 cups of raw shredded potatoes with 1/4 cup melted unsalted butter. Season with salt and pepper to taste. Then press the mixture into the pie plate, making sure it covers the bottom and sides as evenly as possible. A firm, even layer helps this potato crust quiche bake up with a sturdy base. Bake the crust for 25 minutes. It should look lightly golden and feel set when you gently press it. If you are using pre-shredded potatoes, this step still works well, and it can save a little prep time on busy mornings.

3-Third Step: Cook the sausage filling While the crust bakes, reduce the oven temperature to 375°F. In a skillet over medium-high heat, sauté 8 ounces of seasoned Italian pork sausage until no pink remains, about 5 minutes. Break it into small pieces as it cooks so it spreads nicely through the filling. Once done, let it cool slightly so it does not scramble the eggs when mixed in.

4-Fourth Step: Mix the custard Use the same bowl you used earlier if you want fewer dishes. 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. Season again with salt and pepper to taste. Stir in the sausage last so everything is evenly combined. The heavy cream gives the custard a rich, silky finish. If you need a substitute, half-and-half is a better swap than milk because it keeps the texture creamy.

5-Fifth Step: Assemble and bake Pour the egg and sausage mixture into the baked hash brown crust. Spread it out gently so the filling settles evenly. Bake for 30 minutes at 375°F, or until the center is set and the top looks lightly golden. The quiche should have just a little wobble in the middle, but not look wet.

6-Final Step: Rest, slice, and serve Let the quiche cool slightly before slicing. This short rest helps the filling firm up and makes cleaner wedges. Cut into 8 servings and serve warm. It pairs well with fruit, a green salad, or roasted potatoes if you are serving brunch for a crowd.