This Sausage Quiché has a hashbrown crust that not only makes it extremely delicious but also makes this gluten-free without any weird flours or ingredients.

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Hashbrown and Sausage Quiché Ingredients

• 3 cups fresh or frozen hashbrowns
• 4 tablespoons melted butter
• 2 teaspoons paprika
• 1 pound cooked, ground Italian sausage
• 1/2 red bell pepper, chopped
• garlic powder
• onion powder
• parsley
• 1/2 onion, diced
• 6 eggs
• 1/4 cup heavy cream (half & half or whole milk will also work)
• 1 cup each shredded cheddar cheese and shredded mozzarella cheese
• salt and pepper

Directions

1. Preheat the oven to 375 °F. Spray a 9-inch pie plate with non-stick spray.
2. Gently mix hashbrowns, melted butter, and paprika. Press hashbrowns into the bottom and sides of the pie plate. Top with salt and pepper. Bake 25-30 minutes (times may vary depending on if you are using fresh or frozen hashbrowns). Hashbrowns will be down when they look golden brown.
3. Cook the ground sausage and remove from the drippings. Add the bell pepper and onion to the drippings and sauté until soft. Let everything cool.
4. In a large bowl, whisk together the eggs, seasonings, heavy cream, shredded cheeses, and the cooled sausage, pepper, and onion.
5. Pour the egg mixture on top of the cooked hashbrown crust. Bake for 30 minutes or until the eggs are set. Let cool for 5 minutes.

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