I love breakfast. It’s probably my favorite part of the day.
Except I also love sleeping in… which is definitely my favorite part of the day. Thus, Brunch: my favorite meal of the day.
Not only does it have all the breakfast delights of the morning–pancakes, eggs, bacon–but it adds some lunch items as well which is always nice. You can pretty much have whatever you want all at once. Plus I’m partial to any meal that includes coffee and Mimosas at the same time. Win-win.
This is a great dish to have for breakfast, brunch, or to save and re-heat for lunch. Okay, it’d be good for dinner too. I like to make it on the weekend, then save a few slices for lunch during the week at work. It’s easy to make, re-heats well and is filling. Perfectttttt.
Quiche typically has a pastry crust, but I decided to change that and make one out of potato instead, almost like hash browns, only not as crispy. The filling is up to you and can really be a variety of combinations, depending on what you feel like or what you have on hand.
For this particular one, I had some great breakfast sausage from a local farmers market which was fragrant with herbs and paired wonderfully with the aged cheddar and shallots. But really, the canvas is yours to paint as you wish— try whatever combinations interest you. Any type of meat, vegetable, cheese, etc. Or omit the meat and make it a veggie dish instead.
Whatever floats your boat.
And please for me, have a mimosa. Or two.
Happy eating!
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Sausage Quiche with Potato Crust
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4 1x
Ingredients
Scale
- 3 small potatoes or 1 large potato
- 1/2 lb breakfast sausage
- 6 eggs
- 1 tablespoon butter
- 1/4 cup grated aged cheddar cheese (I used Kerrygold)
- 2 shallots
- 1/4 cup milk
- 1/4 cup chopped chives
Instructions
- Preheat oven to 350 degrees. Rub pie pan lightly with butter. Cut up potato into hash brown like strips or use a mandolin to make thin slices. Line pie pan with potato to cover the bottom of the pan. Put in oven for 20 minutes, until potato begins to cook through.
- Cut shallots, then add to a pan with sausage over medium-high heat.
- Whisk 6 eggs in bowl. When done, add cooked sausage and shallot mixture to eggs. Grate cheese, and add into bowl, along with the milk and chives.
- When potato crust has cooked for 20 minutes, take out and pour egg mixture on top.
- Put back in oven for 15-20 minutes, until eggs are set.
Notes
The potatoes will not be very crispy, just cooked through. If you want the potatoes to be crispier, add some melted butter on top prior to putting in the oven and cook longer if necessary.
[…] “hash browns” and the filling was egg, bacon, aged cheddar and chives. Kinda like my Sausage Quiche with Potato Crust only in muffin form and with bacon instead of sausage. I just really dig this combination of […]