Welcome to the ultimate guide for creating a delightful Potato and Sausage Quiche – a versatile, protein-packed dish perfect for any meal of the day. Whether you’re planning a hearty breakfast, a satisfying lunch, or a comforting “breakfast for dinner,” this recipe delivers incredible flavor and ease. Our unique crustless design, featuring a golden, crispy potato base, eliminates the fuss of traditional pastry while offering a wonderfully savory foundation for a rich filling of ground sausage, fresh vegetables, and cheesy eggs. Get ready to discover your new family favorite that’s both quick to prepare and incredibly delicious!
Why This Potato and Sausage Quiche is a Must-Try
This Potato and Sausage Quiche has quickly become a beloved staple in our home, especially for those evenings when we crave something both comforting and effortless. I affectionately call it our “breakfast for dinner” go-to, and for good reason. It’s a remarkable dish that combines simplicity, nutrition, and incredible flavor into one convenient package. If you’re looking for a meal that satisfies on multiple levels, this quiche is an absolute winner. Here’s why it stands out:
The Brilliant Simplicity of a Crustless Design
One of the most common hurdles in quiche making is dealing with pie crusts – whether it’s the time-consuming process of making one from scratch or the inconvenience of having store-bought crusts on hand. This recipe ingeniously sidesteps that entirely by using a brilliant potato crust. Not only does this save valuable prep time, but it also eliminates the dreaded soggy bottom that can plague traditional quiches. We’ve all been there, served a beautiful quiche only to find a less-than-appetizing soft, damp crust. With grated potatoes forming the base, you get a delightfully crispy, savory layer that complements the creamy filling perfectly, adding texture and flavor without any of the usual fuss.
A Nutritional Powerhouse: Protein and Veggies Galore
Beyond its fantastic taste, this quiche is packed with wholesome ingredients, making it a healthy and incredibly filling meal. Ground sausage provides a substantial protein boost, while a colorful array of vegetables—onions, garlic, bell peppers, and spinach—adds essential vitamins, minerals, and fiber. The eggs themselves are a complete protein source, and the optional addition of cottage cheese further elevates the protein content without altering the flavor profile. This balance of protein and vegetables ensures that each slice keeps you satisfied and energized, making it ideal for fueling your day or winding down an evening.
Effortless One-Pan Cooking for Minimal Cleanup
Who doesn’t appreciate a meal that minimizes cleanup? This recipe shines in its efficiency, allowing you to cook the ground sausage and assemble the entire quiche in a single oven-safe pan, like a trusty cast iron skillet. This not only streamlines the cooking process but also means fewer dishes to wash afterward. From browning the sausage to baking the golden potato crust and setting the custardy filling, everything happens in one vessel, making your kitchen routine smoother and more enjoyable.
Unbeatable Versatility for Any Meal or Occasion
While we love this for “breakfast for dinner,” its versatility extends far beyond. It’s a fantastic option for a leisurely weekend brunch, a quick weeknight meal, or even prepared ahead for meal prepping. Its robust flavors and satisfying nature make it suitable for any time of day, and it reheats beautifully, ensuring you can enjoy its deliciousness throughout the week. This quiche truly embodies the spirit of a flexible, fuss-free meal that caters to busy schedules without compromising on taste.
Essential Ingredients for Your Savory Quiche
Crafting the perfect Potato and Sausage Quiche begins with selecting fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and some tips for making the best choices:
- Potatoes: The Foundation of Your Crust: For the “crust,” you’ll need golden or Russet potatoes. Russet potatoes are excellent for a crispier texture due to their starch content, while golden potatoes offer a slightly creamier, more tender result. Ensure they are peeled and grated finely for optimal crust formation.
- Sausage: The Heart of the Flavor: I typically use breakfast pork sausage (mild) for a classic, savory taste that pairs wonderfully with eggs and potatoes. However, this recipe is incredibly adaptable! Feel free to substitute with ground turkey sausage for a leaner option, ground beef, or even spicy Italian sausage if you prefer a kick. For vegetarian alternatives, crumbled plant-based sausage works equally well.
- Veggies: Freshness and Color: A vibrant mix of onion, garlic, bell peppers, and spinach adds depth, flavor, and nutrition.
- Onion & Garlic: These aromatic staples form the flavor base. Yellow or white onions are fine, and fresh garlic cloves are always recommended for the best taste.
- Bell Peppers: Use any color you like – red, yellow, or orange peppers add sweetness and a lovely pop of color. Green bell peppers offer a slightly more robust, earthy flavor.
- Spinach: Fresh baby spinach wilts beautifully into the filling, adding iron and a subtle earthy note. Feel free to use other leafy greens like chopped kale.
- The Rich Egg Base: This forms the custardy core of your quiche.
- Eggs: Large, fresh eggs are essential for the perfect texture and volume.
- Milk: Whole milk or 2% milk works best for a creamy, rich texture. Lighter milk options can be used, but may result in a slightly less rich consistency.
- Cottage Cheese: (Optional but highly recommended!) Adding cottage cheese is my secret weapon for an extra boost of protein and a wonderfully moist, tender quiche. Don’t worry, its mild flavor disappears into the dish, leaving only a desirable texture.
- Cheddar Cheese: Shredded cheddar cheese melts beautifully, adding a sharp, salty flavor. Other great cheese options include Gruyère, Swiss, Monterey Jack, or a blend of your favorites.
- Herbs and Spices: Flavor Enhancers: A thoughtful blend of herbs and spices elevates the overall taste.
- Marjoram & Rosemary: Dried marjoram and fresh or dried rosemary provide warm, earthy, and aromatic notes that perfectly complement the sausage and potatoes.
- Salt & Pepper: Kosher salt and fresh ground black pepper are essential for seasoning the entire dish to perfection. Adjust to your taste!
How to Make a Delicious Quiche with Potatoes and Sausage
Creating this satisfying quiche is simpler than you might think. Follow these steps for a perfect result every time:
Step 1: Prepare the Sausage and Preheat the Oven
Begin by preheating your oven to 375°F (190°C). In a sturdy, oven-safe pan, preferably a cast iron skillet, cook your ground sausage over medium heat until it’s thoroughly browned and crumbled. Drain any excess fat, then remove the cooked sausage to a separate bowl and set it aside. It’s crucial to scrape the bottom of the pan to ensure no browned bits are left; this prevents sticking and burning when you add the potatoes.
Step 2: Create and Pre-Bake Your Potato Crust
Next, grate your potatoes. For optimal crispiness, squeeze out any excess moisture from the grated potatoes using a clean kitchen towel. This step is key to preventing a soggy potato crust. Arrange the grated potatoes evenly across the bottom and slightly up the sides of the same skillet, pressing them down firmly to form a compact crust. Place the skillet in the preheated oven and bake for 15 to 20 minutes, or until the potato crust appears dry, slightly golden on the edges, and any excess moisture has evaporated. This crucial pre-baking ensures a firm and delicious base for your quiche.
Step 3: Assemble the Flavorful Egg Filling
While the potato crust is pre-baking, prepare your quiche filling. In a large mixing bowl, whisk the eggs with the milk until well combined. Then, add the cooked sausage, shredded cheddar cheese, cottage cheese (if using), diced bell peppers, diced yellow onion, minced garlic cloves, chopped baby spinach, kosher salt, black pepper, dried marjoram, and fresh rosemary. Stir all the ingredients together thoroughly until everything is evenly distributed.
Step 4: Bake to Golden Perfection
Once the potato crust is ready, carefully pour the egg and sausage mixture evenly over the pre-baked potato base in the skillet. Return the quiche to the oven and bake for another 25 to 30 minutes, or until the filling is set. You can check for doneness by gently inserting a spoon or fork into the center; if it comes out clean and the quiche doesn’t jiggle excessively, it’s ready. The top should be golden brown and slightly puffed.
Step 5: Cool and Serve
Remove the finished quiche from the oven and allow it to cool in the skillet for at least 15 minutes before slicing and serving. This resting period is important as it allows the quiche to set further, making for cleaner slices and preventing it from falling apart. Serve warm and enjoy this comforting, hearty meal!
Helpful Tips for a Perfect Potato and Sausage Quiche!
- Embrace Your Cast Iron Skillet: Using a cast iron or any other stove-to-oven safe pan is a game-changer for this recipe. It significantly cuts down on cleanup as you cook the sausage, pre-bake the crust, and bake the quiche all in one vessel. My favorite is a cast iron skillet lid, which often comes in a set with a Dutch oven; its shallow depth is perfect for quiches. The natural non-stick properties that develop with proper seasoning mean you often won’t need to grease the pan after cooking the sausage, making the transition to the potato crust seamless.
- The Secret to a Sturdy Potato Crust: It’s absolutely essential to pre-bake the potato crust first. This step allows the excess moisture from the grated potatoes to evaporate, preventing a soggy base and ensuring your crust is wonderfully sturdy and slightly crispy. To check if the potato crust is done, gently press a spoon into the center of the pan; if no liquid is visible and the edges are starting to brown, it’s ready for the filling. Don’t rush this stage!
- Customize with What You Have: This quiche is incredibly forgiving and encourages creativity! Don’t feel limited by the listed vegetables. This is a fantastic opportunity to clean out your fridge. No bell peppers? No problem! Incorporate leftover steamed broccoli, roasted asparagus, sautéed mushrooms, zucchini, or even a handful of chopped kale. Any firm, pre-cooked vegetables can be a great addition.
- Boost Protein with Cottage Cheese: I always recommend adding cottage cheese to the egg mixture. It’s a simple way to pack more protein into your breakfast or dinner without altering the flavor of the quiche. It also contributes to a wonderfully moist and tender texture that you’ll absolutely love. If you’re skeptical, just try it – you’ll be surprised how well it blends in!
- Prevent Sticking: Even with a seasoned cast iron pan, if your potatoes are particularly starchy, a light spray of cooking oil or a thin layer of butter on the pan before adding the grated potatoes can create an extra barrier, ensuring your potato crust releases easily once baked.
- Achieve Golden Edges: For an extra-crispy, golden potato crust, consider drizzling a tiny bit of olive oil over the grated potatoes before pre-baking. You can also lightly press down on the potato layer while it bakes to ensure even contact with the hot pan.
- The Importance of Cooling: Don’t underestimate the cooling period! Letting the quiche rest for at least 15 minutes after it comes out of the oven allows the egg mixture to fully set and solidify. This makes for much cleaner, more appealing slices and prevents the quiche from crumbling when served.
Recipe FAQs: All Your Potato and Sausage Quiche Questions Answered
Absolutely! This potato and sausage quiche is a fantastic make-ahead meal. You can bake it completely, let it cool, and then store it in the refrigerator for up to 2-3 days. When you’re ready to serve, simply reheat individual slices in the microwave or warm the entire quiche in the oven until heated through.
Yes, it freezes beautifully! For best results, bake the quiche as directed, then let it cool completely. Once cooled, cut it into individual servings. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then warm in the microwave or oven until hot.
To check if your quiche is fully cooked, gently insert a thin knife or a fork into the center. If it comes out mostly clean and the egg mixture no longer appears liquid, it’s done. The edges of the quiche should also be set and slightly golden, and the center may have a slight jiggle, but it shouldn’t be watery. If you see any liquid egg, simply add a few more minutes to the baking time.
A soggy bottom typically means the potato crust wasn’t baked long enough initially. The pre-baking step for the potato crust is crucial for evaporating excess moisture from the potatoes. Ensure you bake it until it looks dry and the edges are starting to brown before adding the filling. While a slightly soggy crust is still delicious, a properly pre-baked crust provides the best texture and prevents any liquid from gathering at the bottom.
Absolutely! Sweet potatoes can make a delicious and slightly sweeter crust alternative. Prepare them in the same way as regular potatoes (grating and pre-baking). The flavor profile will be different, but equally delightful.
While cast iron is highly recommended for its even heating and stove-to-oven capabilities, you can use any oven-safe skillet or baking dish. If using a regular oven-safe pan, you might need to cook the sausage in a separate skillet first, then transfer it along with the other ingredients to your baking dish for the potato crust and subsequent baking. Ensure the pan is adequately greased to prevent sticking.
More Casserole Recipes to Savor
- Instant Pot Breakfast Egg Casserole
- Leftover Ham Casserole
- Easy Taco Casserole
- Cheesy Beef Noodle Casserole
If you loved this recipe and decide to make it, please share your experience in the comments below! Don’t forget to rate it – your feedback helps others discover delicious meals!
Potato and Sausage Quiche Recipe
This easy Potato and Sausage Quiche is a delicious dish for breakfast, lunch, or dinner! This classic egg dish is made with potato crust and ground sausage, vegetables, and egg filling. Quick, easy, and delicious!
Author: Anna
Prep Time: 10 mins
Cook Time: 45 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 736 kcal
Ingredients
- 3 larger golden potatoes or medium Russet potatoes
- 1 lb pork breakfast sausage (mild)
- 4 large eggs
- 1 cup shredded cheddar cheese
- ½ cup cottage cheese (optional)
- 1 cup milk (whole or 2%)
- 1 cup diced bell peppers
- ¾ cup diced yellow onion
- 3 to 4 garlic cloves (minced)
- 1 cup baby spinach (chopped)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried marjoram
- ½ teaspoon fresh rosemary (finely chopped)
Instructions
- Preheat oven to 375 F (190 C).
- In a cast iron skillet, cook 1 lb pork breakfast sausage until browned and crumbled. Remove the sausage to a bowl and set aside. Scrape the bottom of the skillet clean to remove any baked-on bits.
- Grate 3 larger golden potatoes or medium Russet potatoes. Press the grated potatoes firmly into the bottom and up the sides of your skillet to form a crust.
- Place the skillet with the potato crust into the preheated oven and bake for 15 to 20 minutes, or until the crust appears dry and slightly golden, with no visible excess liquid.
- In a large mixing bowl, whisk 4 large eggs with 1 cup milk until well combined.
- Add the cooked sausage, 1 cup shredded cheddar cheese, ½ cup cottage cheese (if using), 1 cup diced bell peppers, ¾ cup diced yellow onion, 3 to 4 minced garlic cloves, 1 cup chopped baby spinach, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dried marjoram, and ½ teaspoon fresh rosemary. Stir all ingredients together thoroughly.
- Once the potato crust is ready, carefully pour the egg filling into the skillet over the crust.
- Bake the quiche for 25 to 30 minutes, or until the filling is set and the top is golden. Check the center around the 20-minute mark to ensure it’s not still liquid.
- Remove the quiche from the oven and let it cool in the skillet for at least 15 minutes before cutting and serving. This allows the quiche to set fully.
- Serve warm and enjoy your delicious homemade quiche!
Notes
- The nutritional value provided is an estimate.
- Adding cottage cheese is highly recommended for extra protein and a moist texture; its flavor is not noticeable in the finished dish.
- To ensure the potato crust is done, press a spoon into the center of the pan to check for visible liquid. The crust edges will also start browning when it’s nearing completion.
Nutrition
Calories: 736kcal | Carbohydrates: 39g | Protein: 38g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 285mg | Sodium: 1674mg | Potassium: 1332mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2619IU | Vitamin C: 85mg | Calcium: 374mg | Iron: 4mg