Skip the pie crust and enjoy this Potato Crusted Sausage and Spinach Quiche instead. A rich egg custard is filled with Italian sausage and fresh spinach, Parmesan cheese and seasonings. Topped with Gruyere cheese and baked in a shredded potato crust giving classic quiche flavors a reboot.
Easy Prep for Potato Crusted Sausage and Spinach Quiche
I enjoy switching out the crust when making quiche or savory pies to give them an unexpected twist. For this sausage and spinach quiche I used a shredded potato crust in place of a pastry crust. You can make your own however, refrigerated hash browns work like a charm and save time, too. It’s hearty and filling enough for breakfast, brunch or even breakfast for supper, if you are so inclined.
Easy Ways to Personalize Potato Crusted Sausage and Spinach Quiche
I fully believe recipes are roadmaps in many cases.
- If you’re someone who prefers to kick-start your morning use spicy sausage in your quiche and refrigerated hash browns that have peppers in the mix.
- If you prefer a more gentle awakening, go for the sweet Italian sausage and plain hash brown potato crust.
- Substitute your favorite cheese for the Gruyere called for in the recipe. For example, you may prefer using colby jack, swiss or good ole cheddar cheese instead, the choice is yours. Substitute with the same amounts and this spinach quiche recipe will work beautifully.
Other Unique Ways To Enjoy Quiche
- My Cornbread and Sausage Quiche remains a fan favorite year after year and rightly so. The addition of cornbread, one of the favored house breads of the South, is a delicious twist.
- Classic Quiche Lorraine
- Festive Chicken Enchilada Quiche
- Cheesy Kentucky Hot Brown Quiche
- You may also like to try Caprese Quiche from The Blond Cook.
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Helpful Kitchen Items:
Potato Crusted Sausage and Spinach Quiche
- 1 20 oz package plain refrigerated hash brown potatoes
- 1 cup shredded Gruyere cheese
- 1 tsp garlic salt
- 1/4 tsp onion powder
- 1 large egg beaten
- For the filling:
- 4 green onions thinly sliced
- 1 Tbsp butter
- 6 oz baby spinach leaves
- 1/2 lb sweet or spicy Italian sausage
- 1 cup heavy cream
- 6 large eggs
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground mustard
- black pepper to taste
- 2 Tbsp grated Parmesan cheese
- 1 cup shredded Gruyere cheese
- Preheat the oven to 375°F. Spritz a 10 inch deep dish pie dish with cooking spray.
- Mix together the crust ingredients and press firmly onto the bottom and sides of the pie dish. [Tip: It's imperative to use a deep dish pie dish for this quiche.]
- Bake for 15 minutes then immediately lower the oven temperature to 350°F.
- In a medium skillet, saute the sliced green onions for 1-2 minutes in 1 Tbsp butter, just until softened. Add the spinach and stir until it begins to wilt and release liquid. Continue to saute until dry. Remove from the heat.
- Cook the sausage in the same pan over medium-high heat until no pink remains. Drain all excess fat from the pan.
- In a medium-size mixing bowl whisk together the heavy cream, eggs, seasonings and grated Parmesan. Add the wilted spinach, moix well.
- Sprinkle the cooked sausage over the bottom of the potato crust, then pour the filling evenly on top.
- Sprinkle with shredded Gruyere cheese.
- Place onto a baking sheet bake for 55-60 minutes or until the center is set when gently shaken. Check the quiche at 40 minutes, and lay a piece of aluminum foil on top to prevent over browning.
- Rest for 10 minutes before cutting and serving.