Ingredients:

  • 24 oz shredded hash browns, thawed
  • 4 tbsp unsalted butter, melted
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1 lb ground pork breakfast sausage
  • 1 cup sharp cheddar cheese, freshly shredded
  • 6 large eggs
  • 1 cup heavy cream
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground nutmeg

Instructions:

  1. Place thawed hash browns in a clean kitchen towel and squeeze vigorously until all excess moisture is removed.
  2. Mix dried potatoes with melted butter, salt, and pepper. Press firmly into the bottom and up the sides of a greased 9-inch deep-dish pie plate.
  3. Bake the crust at 425°F (220°C) for 20–25 minutes until the edges are deep golden brown. Reduce oven temperature to 375°F (190°C).
  4. While the crust bakes, sauté ground sausage and onions in a skillet until browned. Drain excess grease and stir in minced garlic for 60 seconds.
  5. In a large bowl, whisk together eggs, heavy cream, smoked paprika, and nutmeg until smooth.
  6. Spread the sausage mixture over the par-baked crust, top with shredded cheddar, and pour the egg custard over the layers.
  7. Bake for 25–30 minutes until the center is set but retains a slight jiggle.
  8. Rest the quiche for 10 minutes before slicing to allow the custard to fully set.