I was never a quiche person. It always really weirded me out, I can;t tell you why but it was just a concept I couldn’t wrap my head around as a kid/teen. Fast forward to when I turned 18 and graduated from High School. I was a nanny for a military family that was moving to South Carolina and they had asked me to go with them. I went, of course, and on our way down, we stayed for a weekend with some of their family in Virginia (a halfway point). One morning, I was awakened to the most incredible aroma. You know what I mean, there is nothing better than waking up and smelling something that you know is going to just make your morning- like freshly brewing coffee, or the aroma of bacon, you get it! It. Smelled. Incredible.
I went downstairs to find the kid’s grandmother pulling a casserole dish out of the oven. It was bubbly and sizzling, it was cheesy and had sausage. It was one of the best things I’ve ever had for breakfast. Over the years, I have completely forgotten their recipe, but the concept still stuck with me. I’m pretty simple when it comes to recipes, I don’t like to use a lot of ingredients and I don’t like creating recipes that contain items that are hard to track down. Complex just isn’t my jam.
This recipe is delicious. Quality sausage is definitely key! Getting a good browning on the sausage and using delicious fresh herbs really elevate the flavors. I love thyme, its an herb I use in just about every dish that I make, and in this recipe I added sage as well because sage and a good sweet italian sausage just compliment each other SO well!
I like to pair mine with a quick mixed greens salad to lighten things up a bit! The vinaigrette I whip up is SIMPLE y’all! Squeeze the juice of one lemon into a bowl and whisk in a good olive oil until its to your desired consistency! Then add your greens to the bowl and toss them well, then plate with your slice of delicious quiche and bam! Best breakfast ever!
Also, I always top my slice off with a really great hot sauce!
Without any further ado, here’s the recipe!
- 1 lb good quality sweet italian sausage or breakfast sausage
- 12 pasture raised eggs
- 1/2 cup of milk
- 16 oz raw hashbrowns or riced potatoes
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage, chopped small
- Salt + Pepper + Garlic Powder to taste
- Preheat oven to 350 degrees
- Prepare either one 9x13 or two 9" rounds with olive oil. Add frozen hashbrowns to the bottom of the dish, season with salt, pepper and garlic powder and set aside to thaw.
- Brown the sausage, crumbling with a spatula as it cooks. Once the sausage is cooked through, add it to the top of the hashbrowns.
- In a large bowl, add the eggs, cheese, herbs, salt, pepper and milk and whisk until well combined. pour over the top of the sausage and potatoes and pop into the oven for 40-45 minutes or until the eggs are no longer "jiggly" in the middle and a knife or toothpick can be inserted and removed clean!