Potato Crust Quiche Recipe

Name: Potato Crust Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Melt, Saute, and Stir In:; 3 T. unsalted butter, divided; 1/2 lb. bulk Italian sausage; 1/2 cup onion, chopped; 1/2 cup jarred roasted red bell pepper, drained and chopped; 2 T. vegetable oil; Arrange in Pan:; 1 pkg. (1 lb., 4 oz.) fresh hash brown potato shreds; Sprinkle over Potato Shell:; 1 1/2 cups fontina or Swiss cheese, shredded; Whisk Together; Pour over Sausage Mixture:; 6 eggs; 1/2 cup heavy cream; 2 dashes hot sauce; Arrange on Top; Sprinkle With:; 8 slices Roma tomato; 1/4 cup Parmesan cheese, shredded; Combine and Dollop on Each Serving:; 1/2 cup sour cream; 1 T. minced fresh chives

Servings: persons

Melt, Saute, and Stir In:
3 T. unsalted butter, divided
1/2 lb. bulk Italian sausage
1/2 cup onion, chopped
1/2 cup jarred roasted red bell pepper, drained and chopped
2 T. vegetable oil
Arrange in Pan:
1 pkg. (1 lb., 4 oz.) fresh hash brown potato shreds
Sprinkle over Potato Shell:
1 1/2 cups fontina or Swiss cheese, shredded
Whisk Together; Pour over Sausage Mixture:
6 eggs
1/2 cup heavy cream
2 dashes hot sauce
Arrange on Top; Sprinkle With:
8 slices Roma tomato
1/4 cup Parmesan cheese, shredded
Combine and Dollop on Each Serving:
1/2 cup sour cream
1 T. minced fresh chives

1
["Preheat oven to 400u00b0.", "", "Melt 1T. butter in a 10"" ovenproof nonstick skillet over medium-high heat. Add sausage; brown for 3 minutes. Stir in onion and saute 2 minutes. Transfer to a bowl. Stir in the bell pepper to combine. Return skillet to the burner. Heat 1 T. butter and the oil.", "", "Arrange hash browns in pan, pressing and spreading them up the sides with a spatula to form a crust. Season with salt and pepper, then dot with 1 T. butter. Cook 10 minutes, or until the edges start to brown.", "", "Sprinkle fontina over potato shell. Spoon sausage mixture over cheese.", "", "Whisk together eggs, cream, hot sauce, salt, and pepper to taste; pour over sausage and cheese.", "", "Arrange tomatoes on top. Sprinkle with Parmesan. Bake for 25 minutes, or until filling is firm and the tip of a knife inserted near the center of the quiche comes out clean. Let stand 5 minutes, then run a spatula around the rim to loosen the quiche. Slide it onto a serving dish and cut into wedges. Combine sour cream and chives, and dollop a little onto each serving."]

1623

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Melt, Saute, and Stir In:, 3 T. unsalted butter, divided, 1/2 lb. bulk Italian sausage, 1/2 cup onion, chopped, and more.

Yes, Potato Crust Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Crust Quiche

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