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Potato Crusted Sausage and Spinach Quiche

Skip the pie crust and enjoy this Potato Crusted Sausage and Spinach Quiche insteadA 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.

Potato Crusted Sausage And Spinach Quiche

Easy 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. How to make a Potato Crusted Sausage and Spinach Quiche: (Scroll down for full printable recipe.)

  • Prepare Dish – Preheat the oven to 375°F. Spritz a 10 inch deep dish pie dish with cooking spray.
  • Crust – Mix together the crust ingredients and press firmly onto the bottom and sides of the pie dish. Bake for 15 minutes then immediately lower the oven temperature to 350°F.
  • Spinach – In a medium skillet, saute the sliced green onions for 1-2 minutes in until softened. Add the spinach and stir until it begins to wilt and release liquid. Continue to saute until dry. Remove from the heat.
  • Sausage – Cook the sausage in the same pan over medium-high heat until no pink remains. Drain all excess fat from the pan.
  • Eggs – Whisk together the heavy cream, eggs, seasonings and grated Parmesan. Add the wilted spinach, moix well.
  • Assemble – Sprinkle the cooked sausage over the bottom of the potato crust, then pour the Egg mixture evenly on top. Sprinkle with shredded Gruyere cheese.
  • Bake – Place onto a baking sheet bake baking 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.
Potato Crusted Sausage And Spinach Quiche

How to Make the BEST Potato Crusted Sausage and Spinach Quiche

  • Ingredients you need to make a Potato Crusted Sausage and Spinach Quiche: For the crust One 20 oz package plain refrigerated hash brown potatoes, shredded Gruyere cheese, garlic salt, onion powder, large egg beaten.
  • Egg Filling: Sausage, spinach, green onions, butter, heavy cream, large eggs, onion powder, garlic powder, salt, ground mustard, black pepper, grated Parmesan cheese and shredded Gruyere cheese.
  • Kitchen tools you’ll need: 9 or 10 inch deep dish pie pan, measuring cups and spoons, whisk, medium bowls, cheese grater, sharp knife and cutting board.
  • You can also make this quiche in a square 9×9 inch pan.
  • 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.
  • Store Potato Crusted Sausage and Spinach Quiche chilled in the refrigeragor for up to 3 days.
  • Reheat in single servings in the microwave or in an air fryer.
Potato Crusted Sausage And Spinach Quiche

More Quiche Recipes to Make

Potato Crusted Sausage And Spinach Quiche

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Helpful Kitchen Items:

Potato Crusted Sausage and Spinach Quiche

Prep Time20 minutes
Cook Time1 hour 15 minutes
Resting time10 minutes
Course: Breakfast, Main Course
Cuisine: American, Southern
Keyword: potato-crusted-sausage-and-spinach-quiche, sausage-quiche-recipe
Servings: 8 servings
Calories: 427kcal
Author: Melissa Sperka

Ingredients

  • 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

Instructions

  • Preheat the oven to 375°F. Spritz a 10 inch deep dish pie dish with cooking spray. [Tip: It's imperative to use a deep dish pie dish for this quiche.]
  • Mix together the crust ingredients and press firmly onto the bottom and sides of the pie dish.
  • 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 pan.
  • 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, mix well.
  • Sprinkle the cooked sausage over the bottom of the potato crust, then pour the egg filling evenly on top. Sprinkle with shredded Gruyere cheese.
  • 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.

Notes

If you prefer, this quiche can be prepared in a square 9 x 9 inch baking pan, and cut into squares for serving.

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 3g | Protein: 21g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 266mg | Sodium: 877mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3095IU | Vitamin C: 8mg | Calcium: 424mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

10 Comments

  1. Hi Melissa,
    Do you think your recipe for Potato Crusted Sausage And Spinach Quiche could duplicated in a cast iron frying pan?

  2. Hi Melissa, I want to make this recipe, but am confused. Do you only bake the potato crust for 15 min at 375 before you fill it with the remaining ingredients?

    1. Yes, while it’s baking work on the filling. Once filling the crust it can go right back into a 350°F oven.

      1. Just love, love this recipe!!! Second time I am making it…this time for relatives coming to lunch. I am doing a salad snaked Vildala onions

  3. Hi Melissa! Wishing you a Blessed and Happy Mother’s Day filled with love, peace and joy through Christ our Lord, Amen.
    Deb Harrington

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