1-First Step: Prep the oven and pie plate Preheat your oven to 425°F. Coat a 9-inch pie plate with non-stick cooking spray so the crust releases easily after baking. This first step matters because a hot oven helps the potato crust start crisping right away.

2-Second Step: Make the hash brown crust Place 3 cups of raw shredded potatoes in a bowl. Add 1/4 cup melted unsalted butter and season with salt and pepper to taste. Toss everything together until the potatoes are evenly coated. Then press the mixture firmly into the bottom and up the sides of the prepared pie plate to form an even crust. Try to make the layer as even as possible. A packed crust bakes more evenly and holds the filling better. If you like extra crunch, press the potatoes a little thinner around the edges.

3-Third Step: Bake the crust until golden Place the crust in the oven and bake for 25 minutes, or until it turns golden brown around the edges and looks set in the center. This pre-baking step is what gives the quiche its signature crisp base. Without it, the crust can get soggy after the filling goes in. When the crust is done, lower the oven temperature to 375°F. That lower temperature is perfect for baking the custard filling gently.

4-Fourth Step: Cook the sausage While the crust bakes, place 8 ounces of seasoned Italian pork sausage in a skillet over medium-high heat. Cook for about 5 minutes, breaking it up as it cooks, until no pink remains. Once cooked, set it aside to cool slightly. Letting the sausage cool before mixing it with the eggs helps keep the custard from starting to cook too early. It also makes the filling easier to stir together.

5-Fifth Step: Mix the egg filling In a large bowl, whisk together 6 large eggs, 1/4 cup heavy cream, 1 cup shredded cheddar cheese, 1 cup shredded Monterey jack cheese, and 2 finely chopped scallions. Add the cooled sausage and season with salt and pepper to taste. Stir until everything is well combined. The filling should look thick, rich, and nicely mixed. If you are adding extras like cooked vegetables, this is the time to fold them in.

6-Sixth Step: Fill and bake the quiche Pour the egg mixture evenly over the baked potato crust. Place the pie plate back in the oven and bake at 375°F for 30 minutes, or until the center is set and the top looks lightly golden. The quiche should jiggle just a little in the center when you gently shake the pan, but it should not look wet. If the top starts browning too fast, loosely cover it with foil for the last part of baking. That keeps the custard nice and tender.

7-Final Step: Cool, slice, and serve Let the quiche cool slightly before cutting it into wedges. This rest time helps the filling settle, so each slice holds together better. Serve warm for breakfast or brunch, or pair it with a simple salad for lunch or dinner. A short rest after baking makes all the difference. It helps the filling firm up and gives you neater slices.