As a Bed and Breakfast we are always on the lookout for great breakfast recipes. I never cook sausage and eggs but I love to use those ingredients to make a delicious breakfast for our guests at our B & B in Toronto. The potato crust makes this Breakfast Quiche recipe very hardy and delicious. It can be prepared in advance however the biggest bonus of this recipe is that you can make a lot substitutions based on what you like or have in your fridge. You can prepare this recipe for vegetarians or carnivores! Add a fruit salad for breakfast or a green salad for lunch.
Breakfast Potato Quiche
Prep time: 20 minutes
Bake time: 30 minutes
3 cups of coarsely shredded uncooked potatoes (I use Golden Grill Russet Hash Brown Potatoes – just add water)
1 egg lightly beaten
3/4 cup flour
1/2 teaspoon salt
1/2 cup onion
1 1/2 cups bulk pork sausage (or cubed ham or bacon or a combination of these three)
(you can also substitute 1 1/2 cups of broccoli or other vegetables instead of the meat for a vegetarian option)
1 1/2 cups grated cheddar cheese (or your favorite cheese)
3 eggs beaten
1 Tablespoon fresh parsley chopped
1 cup evaporated milk (or half-and-half cream)
1/2 teaspoon ground nutmeg
1. Reconstitute dehydrated vegetables if using dried according to instructions. In a large bowl, combine all crust ingredients and press into a well greased 10 inch pie plate and bake at 350 degrees for 20 minutes.
2. While the crust is baking prepare the filling. Brown onions and bulk pork sausage crumbling until cooked through. Drain well and combine all of the other filling ingredients in a large bowl and pour over prepared potato crust.
3. Bake for 35 minutes or until a knife inserted near the centre comes out clean. Let stand for 5 minutes and serve with either fresh fruit or alternatively a salad for lunch.
Please let me know how you enjoy this recipe or request this at our Bed and Breakfast in Toronto.
I plan to make this quiche, it’s so versatile! Just wondering will 1 carton of hashbrowns equal 3 cups, or do you use 2 cartons? I have the hashbrowns on hand. Thanks for the recipe!!