This recipe recreates a quiche we made for breakfast during Chelsea’s birthday boat cruise. We made two, but this was the bigger hit for sure, with it’s spicy sausage and crispy hash brown crust. I don’t think anyone even noticed that I overbaked it (besides my husband, because he’s the one who took it out of the oven after I had forgotten about it and left the house…)
The quiches were perfect to bring on the boat; all we had to do was heat them up and serve. (It’s not a simple feat to cook a meal on a sailboat kitchen.) I decided to make one with a regular crust and one with a hash-brown crust. The first time I saw one of these potato-crust quiches was during brunch at my mother-in-law’s house. The springform pan gives them such a beautiful shape – they look like a crown that the King of Brunch should wear.
For the dairy component, I’ve put sour cream in the recipe but you could certainly use greek yogurt if you wanted to make this quiche oh-so-slightly healthier. You could also use any dairy you have on hand – I sometimes use milk or half and half depending on what I’ve got and what I’m trying to get rid of. I’ve also made quiches where I’ve skipped the dairy entirely. It was an accident. But quiche is pretty forgiving.
Once my filling components are all added together, I like to take the immersion blender to the mixture for just a few pulses. Then, into the pan it goes, and back in the oven until it’s set. This quiche traveled very well. I just covered the top with foil once it cooled, and then reheated it in the pan the next morning. We removed the walls of the pan to reveal a beautiful “King of Brunch” crown, sliced, and served.
- 1 lb frozen shredded hash brown potatoes, thawed
- 1 T butter
- 9 eggs
- 2 cups kale, chopped
- 1 lb italian sausage
- 1/2 cup sour cream (or greek yogurt)
- salt and pepper
- 1/3 cup grated parmesan cheese (optional)
Preheat the oven to 350°F.
Squeeze as much water out of the thawed hash browns as you can. Mix them in a bowl with butter and 1 egg. Line the sides of a springform pan with wax paper and spray the bottom with cooking spray. Press the potato mixture in an even layer on the sides and bottom of the pan. Bake for 20 minutes.
Cook sausage in a skillet on the stove top, breaking up into small pieces. Add coarsely chopped kale when the sausage is almost cooked, just to wilt the kale slightly.
Beat 8 eggs in a large bowl, adding sausage, kale, dairy, and salt and pepper for seasoning. Add eggs to pan and sprinkle top with grated parmesan, if desired. Place back in the oven for 40-50 minutes, until the center doesn’t jiggle when you wiggle the pan.