Description
This Potato-Crusted Sausage Quiche features a crispy grated potato crust filled with savory caramelized onions, browned turkey sausage, and a rich custard of eggs, milk, cream, and nutmeg. Topped with nutty Gruyere cheese and fresh green onions, this dish makes a delicious hearty brunch or light dinner, combining textures and flavors with an easy one-skillet technique and an oven finish.
Ingredients
Sausage and Onions
- 5 Grimm’s Turkey Farmer Sausage rounds (8 oz / 225 g)
- 6 tbsp vegetable oil (divided)
- 2 medium onions (halved then thinly sliced crosswise, yields 2 ½ cups)
- ¾ tsp kosher salt (divided)
Crust
- 1 ½ cups grated yellow potato (packed, about 2 medium potatoes)
- ¼ tsp kosher salt
Filling
- 8 eggs
- 1 ¼ cups milk
- ¾ cup heavy cream
- ¼ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
- 1 ¼ cups (2 ½ oz / 70 g) grated Gruyere cheese
- 1 green onion (dark green part only, minced)
Instructions
- Preheat and Prepare Sausage: Preheat your oven to 450ºF and place a baking stone or baking sheet on the lower rack. Slice the sausage rounds into strips, then crosswise into ½” pieces, stacking a few at a time for quicker cutting.
- Brown the Sausage: Heat 1 tablespoon of vegetable oil in a 10″ oven-proof cast iron skillet over medium-high heat. Add the sausage pieces and cook, stirring occasionally, until nicely browned on all sides, about 2-3 minutes. Remove the sausage to a plate.
- Caramelize the Onions: Add another tablespoon of oil to the skillet and reduce the heat to medium-low. Add the thinly sliced onions and cook slowly, stirring occasionally, until they become soft and deeply golden brown, approximately 25 minutes.
- Prepare the Potato Crust: While onions caramelize, place the grated yellow potatoes in the center of a clean kitchen towel. Gather the towel tightly and wring out as much moisture as possible. Open the towel, sprinkle the potatoes with ¼ teaspoon kosher salt, and toss to distribute the salt evenly.
- Mix the Custard Filling: In a medium bowl, whisk together the eggs, milk, heavy cream, remaining ¼ teaspoon salt, freshly ground black pepper, and ground nutmeg until smooth and well combined.
- Cook the Potato Crust: Transfer the caramelized onions to the plate with the sausage and carefully wipe the skillet clean with paper towels. Add 2 tablespoons of oil and heat over medium-high until shimmering. Add the grated potatoes, pressing firmly to cover the entire bottom of the skillet evenly. Cook until the underside is golden and crispy, about 4 minutes. To flip the crust, place a plate upside-down over the skillet, hold firmly with oven mitts, and quickly invert the skillet and plate together. Add another 2 tablespoons of oil to the pan and gently slide the crust back into the skillet to brown the other side for another 4 minutes. If the crust tears, piece it back together and press firmly; it will hold together well.
- Assemble and Bake: Remove the skillet from heat. Sprinkle the crispy potato crust first with grated Gruyere cheese, then evenly distribute the browned sausage and caramelized onions on top. Pour the prepared egg custard over the filling and sprinkle with the minced green onion. Reduce the oven temperature to 350ºF and bake the quiche on the baking stone or baking sheet for about 20 minutes, or until the filling is fully set and lightly golden on top.
- Serve: Serve the quiche warm or at room temperature for a comforting and satisfying meal.
Notes
- Use a well-seasoned 10″ cast iron skillet for best results and even heat distribution.
- Wringing out excess moisture from potatoes is crucial to get a crispy crust.
- If the potato crust breaks during flipping, simply press it back together gently—it will not affect the final taste or texture.
- Gruyere cheese adds a nutty richness but can be substituted with Swiss or Emmental if needed.
- Make sure to use turkey sausage for a leaner option, but pork sausage is also fine if preferred.
- Caramelizing onions slowly over low heat brings out deep sweetness that balances the savoriness.
- This quiche pairs well with a fresh green salad or roasted vegetables for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
