1-First Step: Prep the oven and baking dish Start by preheating your oven to 425°F. While the oven heats, coat a 9-inch pie plate with non-stick cooking spray. This step helps the potato crust release easily later, which is especially helpful since hash browns can cling to the dish if the pan is not prepared well. Take a moment to gather all of your ingredients too. Once the crust is in the oven, things move fairly quickly, so having the sausage cooked, the eggs ready, and the cheese measured out makes the rest of the process smooth and stress-free.

2-Second Step: Make the hash brown crust Place the 3 cups of raw shredded potatoes into a bowl and toss them with the 1/4 cup melted unsalted butter. Season generously with salt and pepper. The butter helps the potatoes crisp up in the oven, while the seasoning gives the crust flavor from the start. Press the potato mixture evenly into the bottom and up the sides of the pie plate to form a crust. Try to make the layer as even as possible so it bakes at the same rate all the way around. If the layer is too thick in one spot, it may stay soft in the center while the edges brown faster.

3-Third Step: Bake the crust until golden Bake the crust at 425°F for 25 minutes. During this time, the potatoes should start turning golden and firm enough to support the filling. You want the crust to look set, with crisp edges and a lightly browned bottom. This part is what gives the dish that satisfying potato crusted quiche texture. A crisp base keeps the filling from soaking in and turning soggy, which makes each slice easier to serve and more enjoyable to eat.

4-Fourth Step: Cook the sausage While the crust bakes, place the 8 ounces seasoned Italian pork sausage in a skillet over medium-high heat. Cook it for about 5 minutes, stirring and breaking it up as it browns, until no pink remains. Then transfer it to a plate or bowl and let it cool slightly. Cooling the sausage before mixing it into the eggs helps keep the custard from starting to cook too early. If you want to make this breakfast quiche a little more flexible, you can also use spicy sausage or breakfast sausage here.

5-Fifth Step: Mix the custard filling Lower the oven temperature to 375°F. In a medium bowl, whisk together the 6 large eggs, 1/4 cup heavy cream, 1 cup shredded cheddar cheese, 1 cup shredded Monterey jack cheese, and 2 finely chopped scallions. Mix until everything is well combined and the eggs look smooth and evenly blended. Next, fold in the cooled sausage. The filling should look thick, creamy, and full of savory ingredients. This is the part that makes the dish feel like a classic cheesy hash brown quiche, with a rich center that bakes up beautifully.

6-Sixth Step: Fill the crust and finish baking Carefully pour the egg mixture over the baked hash brown crust. Spread it out evenly so the sausage and cheese are distributed throughout the pie. Slide the quiche back into the oven and bake for 30 minutes, or until the center is set. You will know it is ready when the top looks lightly golden and the center no longer jiggles much when you gently move the pan. If you want to check more carefully, insert a knife near the center. It should come out mostly clean, with no raw egg running off it.

7-Final Step: Rest, slice, and serve Let the quiche cool for a few minutes before cutting. This short rest helps the filling settle, so the wedges come out neater. Slice into 8 pieces and serve warm. This easy hash brown crust quiche is wonderful on its own, but it also pairs nicely with fruit, toast, or a simple salad. If you are planning a brunch spread, you could serve it alongside fresh cherry muffins for a sweet and savory mix that guests will love.