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Cheesy Bacon and Sausage Quiche

I came across this one playing around in the kitchen of course. The flavors just meld together nicely. The smoky flavor is just enough to complement the other ingredients.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 2770.3 kcal

Equipment

  • 2 Mixing Bowls For combining the crust ingredients and the egg mixture.
  • 1 9-inch Glass Pie Pan Essential for forming and baking the quiche.
  • 1 Whisk For thoroughly combining the egg and cream mixture.
  • 1 Chef's knife For dicing roasted red pepper and andouille sausage.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.

Ingredients
  

Main

  • 3 cups Southern-style hash brown potatoes thawed
  • 6 tablespoons butter melted
  • ½ cup heavy cream
  • 3 large eggs
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 1 medium roasted red pepper diced
  • 5 slices precooked bacon chopped
  • ½ 3 ounce andouille sausage, diced
  • ½ cup shredded smoked Gouda cheese
  • ½ cup shredded sharp Cheddar cheese

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix hash brown potatoes and melted butter together in a bowl. Press mixture into a 9-inch glass pie pan to form a crust.
  • Bake in the preheated oven until golden brown, about 25 minutes.
  • Whisk cream, eggs, cayenne, salt, and pepper together in a bowl; let warm up to room temperature while the crust cooks.
  • Remove crust from the oven and lower heat to 350 degrees F (175 degrees C).
  • Add red pepper, bacon, and sausage to the cooled crust. Sprinkle Gouda and Cheddar cheeses over top, then pour in egg mixture.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes.
  • Let cool a bit before serving, about 10 minutes.

Notes

For the hash brown crust, ensure it's pressed very firmly into the pie pan, especially up the sides, to prevent crumbling. Baking it until deeply golden will create a lovely crispy texture. Allow the egg mixture to come to room temperature; this promotes more even baking and a smoother custard. When adding fillings, distribute them uniformly for balanced flavor in every slice. A touch of freshly grated nutmeg in the egg mixture can elevate the savory notes. Ensure the quiche is fully set, with a slight jiggle in the center, before removing it to avoid a watery result. Cooling completely is crucial for clean slicing and optimal texture.