This is a recipe by Emeril Lagasse that I have been making for years. The hash brown crust makes it an easy recipe to adapt for gluten free diets.
Ingredients
- 3 cups grated cooked potato or frozen hash brown potatoes, thawed and squeezed dry in a towel (I like to use Simply Potatoes brand)
- 2 tbsp melted butter
- 1 tbsp creole seasoning
- 1/4 cup finely grated parmeasan
- 8 ounces hot Italian or hot breakfast sausage removed casings, crumbled and cooked
- 1 cup thinly sliced onion
- 1 tbsp minced garlic
- 4 ounces diced green chiles roasted, skins and seeds removed, and chopped (I used canned)
- 3 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 tsp hot pepper sauce
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup grated smoked gouda
- 1/2 cup grated cheddar
- 1/2 red bell pepper ribs and seeds removed, and cut into thin rings
Instructions
- Preheat the oven to 425°.In a bowl, combine the potatoes, melted butter and seasoning, and toss to combine. Add the cheese and toss to combine. Press the potato mixture into a 9-inch round glass pan, spreading to evenly cover the bottom and sides. Bake until the potatoes are golden brown, about 25-30 minutes.Remove from the oven and let cool on a wire rack.Reduce the oven to 350°.In a large skillet, cook the sausage over medium-high heat, stirring with a spoon to break up the meat, until browned, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of the fat. To the fat, add the onions, reduce heat and cook, stirring, until caramelized, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Add the chiles and cook, stirring, for 1 minute. Return the sausage to the pan, remove from the heat and let cool.In a bowl, whisk the eggs. Add the milk, cream, hot sauce, salt, and pepper, and whisk until creamy. Add the cheeses and whisk to combine. Spread the sausage mixture evenly across the potato crust. Pour the egg-cheese mixture over the filling. Arrange the bell pepper rings across the top. Bake until the custard is set, puffed and golden brown, 25 to 30 minutes. Remove from the oven and let cool for 15 minutes before serving. Cut into even slices and serve.NOTESThose who know my recipes know that I don't care for bell peppers so my photo doesn't feature them but I imagine they would make the quiche pretty. I garnished with a little fresh chive instead.Happy Eating!!
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