Sausage & Cheese Quiche With Hashbrown Crust

Whenever I feel compelled to make breakfast for my office, I turn to casserole type dishes strictly for ease of travel. I made two quiches this morning, but this is the first. I love breakfast food, and I think this is a compact way to have a little bite of everything.

Ingredients:

3 cups, shredded frozen hash browns, thawed and drained

4 tablespoons (1/2 stick) butter, melted

3 large eggs, beaten

1 cup milk

1 lb. breakfast sausage cooked and drained.

1 cup shredded cheese

Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie pan, or casserole dish, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready, pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

I recommend letting this sit a little while (at least 10-15 min) so it can "set up" before you eat it.