Sausage & Pepper Quiche with Hash Brown Crust

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In my office, we take turns bringing in Friday breakfast.  There's a sign-up sheet on the fridge, and the usual suspects are the sugary-carb-fest you would expect... donuts, bagels, muffins -- you know the drill.

BUT last Friday, it was MY turn.  I felt a little weird taking an egg dish for everyone to share, but I figured hey, if they don't like it, they can make their own damn breakfast.

Luckily I didn't have to worry, and it went over really well!  No one even realized it was a Whole30 compliant recipe until later!  Because as we all know by now -- this isn't diet food, it's just GOOD FOOD.

You can use whatever veggies or proteins you have on hand, and this would make a great semi-fancy brunch recipe!  The hash brown crust makes it feel a bit more indulgent than your standard frittata or egg bake.

The crust was inspired by this Martha Stewart recipe.

Just a heads up!  If you are following Whole30, be super careful of the hashbrowns you buy.  The ones I bought actually had dextrose (SNEAKY name for SUGAR).  It's probably safest to just grate your own potatoes!

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Sausage & PEPPER Quiche with Hash Brown Crust

[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]

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Ingredients:

2 Tbsp ghee or butter, melted (+ extra for greasing pan)

1 lb bag frozen hash browns, thawed/drained (if you can't fine Whole30 compliant, shred your own!)

14 organic eggs

1 red bell pepper

.5 - 1 lb breakfast sausage, crumbled/browned (I used the recipe from The Whole30)

2 tsp ground mustard

salt & pepper


Instructions:

  1. Pre-heat oven to 375 degrees.
  2. Line a 9" spring form pan with a strip of parchment paper, then brush the paper with melted ghee.
  3. In a large bowl, combine the thawed/drained hash browns, 2 Tbsp of melted ghee, 1 beaten egg, and salt/pepper.
    TIP:  To drain the hash browns, place the potatoes in a clean dish towel or in several layers of paper towels.  Squeeze out as much moisture as you can.
  4. Press the hash brown mixture into the bottom and up the sides of the prepared spring form pan.
  5. Bake the crust for 15-20 minutes or until the crust is set and the edges have started to crisp up.
  6. While the crust bakes, whisk the 13 remaining eggs with salt, pepper, and ground mustard.  At this time, you can also brown the sausage and chop the pepper if you haven't already.
    TIP:  This recipe is pretty heavy on the meat.  You can add more eggs if you want, or reduce the amount of sausage used.
  7. Remove the blind-baked crust from the oven and add peppers (or veggies of your choice) and sausage (or meat of your choice).  
  8. Top with the beaten eggs and bake for 35-40 minutes, or until the center is set.
    TIP:  Make sure you put the spring form pan on a foil lined cookie sheet before baking... otherwise you may end up with burnt scrambled eggs on your oven floor.