Smoked sausage quiche with onion, bell pepper and Swiss cheese in a hash brown crust, shown here served with a drizzle of hot sauce and Fire Roasted Green Salsa.
Hash Brown Quiche
The Cajun is not a big fan of quiche, so I don't make it as often as I'd like to, though I happen to love it. It's as good a meal for lunch or dinner as it is for breakfast in my opinion.One of my favorites is my Crab Quiche, and while you can't beat that with some fresh, lump crabmeat, it's even good with the shelf stable pouches. I'm an egg kinda gal anyway, but pair them up with some freshly grated cheese and some kind of other protein, then toss that all into a crust to bake and that's some kind of good y'all. Here we're using spicy andouille sausage, sauteed with onion and sweet bell pepper, topped with Swiss cheese, and then baking it all in a crust made from hash brown potatoes.
You'll start with 3 cups of thawed frozen hash browns. Press them between paper towels to remove any excess moisture, then toss them with 3 tablespoons of melted butter and press them into and up the sides of the pie plate. Place into a preheated 450 degree F oven and bake for about 20 minutes, or until golden brown. When the crust is finished, remove, set aside, and reduce the oven temperature to 375 degrees F.
While the crust is cooking, saute the 1/4 cup of minced onion and bell pepper in a little bit of butter until softened, then add in 1/2 pound of chopped smoked sausage and cook for a few minutes; set aside.
Whisk together 4 eggs, the seasonings and a cup of half and half; set aside. To the baked crust, add the sausage and veggie mixture.
Top with 1 cup of freshly grated Swiss cheese and scatter sliced green onion on top.
Carefully pour over the egg mixture and add freshly cracked black pepper.
Bake at 375 degrees F for about 20 to 25 minutes, or until golden brown and set in the center.
Let rest for about 5 minutes, slice and serve.
I spooned some spicy green salsa on top and drizzled a bit of hot sauce over my slice and served it with a side salad of baby greens. Yum, y'all!
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