Sausage and Tomato Quiche with a Shredded Potato Crust
  • 1 package (20 ounces) shredded Hash Browns (I use Simply Potatoes in the refrigerated section)
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher Salt
  • ½ teaspoon black pepper
  • 15 grape tomatoes
  • ½ pound sage breakfast sausage
  • ½ cup chopped onion
  • 2 cloves garlic, minced (1 teaspoon)
  • 6 large eggs
  • ½ cup small curd cottage cheese
  • ½ cup sour cream (I used light)
  • 1 teaspoon hot sauce (Frank's recommended)
  • 1½ cups (6 ounces) shredded sharp cheddar cheese
  1. Preheat oven to 375 degrees. Spray a 9½ inch deep dish pie plate with cooking spray. Set aside. Place the shredded potatoes in a medium bowl and mix with the olive oil, kosher salt, and pepper. Transfer the shredded potatoes to the prepared pie plate. Press down firmly on the bottom and up the sides of the dish to form a crust. Place in the oven and bake for 14-15 minutes.
  2. Rinse the grape tomatoes and cut in half lengthwise. Place cut side down on a paper towel lined plate to drain.
  3. Cook the breakfast sausage, onion, and garlic in a medium skillet until cooked through.
  4. Combine the eggs, cottage cheese, sour cream, hot sauce and shredded cheese and whisk to combine.
  5. Place the cooked sausage in the bottom of the pre-baked shredded potato shell. Arrange the grape tomatoes evenly over the top of the sausage. Carefully pour the egg mixture evenly over the shell. Return the oven and continue baking for 35-40 more minutes until a toothpick inserted in the center comes out clean.
  6. Tent the edges of the quiche with foil if the potatoes are getting too brown.
Recipe by Sunflower Supper Club at