Potato and Sausage Quiche Recipe

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This straightforward Potato and Sausage Quiche is a scrumptious dish for breakfast, lunch, or dinner! This basic egg dish is made with potato crust and floor sausage, greens, and egg filling. Fast, straightforward, and scrumptious!

Quiche with potato crust and vegetable and sausage filling, baked in a cast iron casserole dish.

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Why does this recipe work?

I file this recipe as “breakfast for dinner”! This protein-packed quiche is at the moment a household favourite round right here. All the things cooks in a single pan, from the bottom sausage to the entire dish. I packed it with protein, which makes it wholesome and filling!

You might ask, why crustless quiche? Merely put: to avoid wasting time and work. I do not make or purchase pie crust, so I by no means have it readily available. Additionally, soggy crust will not be my favourite factor. I have been served soggy crust pies earlier than and, let’s simply say, it’s not good.

This crustless model of a basic egg dish, like quiche, is ideal for me! Grating potatoes takes method much less time and makes for a surprisingly scrumptious crust!

Substances:

A photo of ingredients needed to make a quich with potato crust and ground sausage in the filling. All ingrdients are on a gray board, some in bowls.

potatoes: golden or Russet, to make the “crust”;
sausage: I used breakfast pork sausage, however floor turkey or beef works nice too;
veggies: onion, garlic, bell peppers, and spinach;
the bottom: eggs, milk, cottage cheese (completely non-compulsory however really helpful), and cheddar cheese;
herbs and spices: marjoram, rosemary, salt, and pepper.

The way to make a quiche with potatoes and sausage?

That is an summary of the recipe steps. All ingredient measurements and detailed steps of the method are within the recipe field beneath.

Begin by cooking floor sausage. As soon as browned, take away it to a dish and put aside. Scrape the pan so no burned bits are left on the backside of the pan. Grate potatoes and prepare them within the pan. See my picture for visible reference. Bake the potato “crust” till extra moisture evaporates.

Photo collage of cooked sausage in cast iron pan and grated potato crust in the pan.

In a big bowl, combine all remaining quiche substances. Pour them onto the crust. Bake quiche till set. Take away from the oven and let cool for at the least quarter-hour earlier than serving.

Photo collage with egg filling in a glass bowl and poured over the crust in a cast iron skillet.

Useful Suggestions!

Use a forged iron or different stove-to-oven pan for much less cleanup! I used my forged iron skillet lid, which got here in a set with a Dutch oven. It’s good for this dish! I cook dinner the sausage first, then take away it, and with out having to grease the pan or add any oil, I unfold grated potatoes within the pan. It’s prepared for filling very quickly!
It’s a should to bake the crust first so the surplus moisture from the potatoes can evaporate. It makes the crust sturdier, too! To verify if the potato crust is completed, press a spoon within the middle of the pan and see if any liquid is seen. Additionally, the crust can be browning on the perimeters of the pan when it is near being completed.
I encourage you to play with the substances! Use what you’ve gotten readily available. Clear out the fridge! No peppers? No downside! Use leftover steamed broccoli, roasted veggies, and many others.
I prefer to pack our breakfasts and dinners with protein, so I added cottage cheese to this quiche. Be happy to skip it, however simply know, it’s completely improbable on this dish.

A photo of a slice of quiche on a plate with a fork, with the whole quiche in a cast iron pan in the background.

Recipe FAQs:

Can I make this quiche forward of time?

Sure! You can also make this quiche forward of time and reheat it the following day. Will probably be good within the fridge for as much as 2 days.

Can this crustless quiche be frozen?

In case you plan to freeze this quiche, I like to recommend baking it, cooling fully, and chopping it into servings. Then place them right into a freezer-safe container and freeze.

The way to inform when a crustless quiche is completed?

To verify if the quiche is completed, insert a spoon or a fork into the middle of the quiche. Whether it is set, you possibly can flip the oven on and take it out. In case you see a liquid egg combination, add extra cooking time.

Why is the quiche soggy on the backside?

You probably have any liquid gathering on the backside of the quiche, you did not bake the potato crust lengthy sufficient. The dish remains to be scrumptious, simply keep in mind to bake it longer subsequent time.

Above photo of crustless quiche in a cast iron skillet, with one slice on a plate in the upper left corner.

Extra casserole recipes:

In case you like this recipe and make it, let me know within the feedback beneath! Do not forget to charge it when you loved it!