Egg Quiche with Hash Brown Crust

What You’ll Need:

• 3 Tbsp ghee, melted, separated

• Cooking spray

• 1 lb bag frozen hash browns, thawed/drained, or 1 lb shredded sweet potatoes

• 14 eggs, beaten, cage-free if possible

• 1 bell pepper, any color, diced (or any veggies of your choice)

• 1 lb sausage, crumbled/browned (we used fresh ground chorizo from the butcher—check for no sugar)

• 2 tsp mustard powder

• salt & pepper

What I Did:

1. Pre-heat oven to 375 degrees.

2. Line a 9" spring form pan with parchment paper, then spray the paper with cooking spray. (Note: a regular pie dish will work fine, it just won’t be as deep, and you won't be able to remove the whole thing from the pan as shown in our picture).

3. In a large bowl, combine the thawed/drained hash browns, 2 tbsp of melted ghee, 1 beaten egg, and salt/pepper. Teacher TIP: The potato need to be drained of water in order to get crispy. To drain the hash browns, place the potatoes in a clean dish towel or in several layers of paper towels. Squeeze the heck out of them until no more water drips out.

4. Press the potato mixture into the bottom and up the sides of the pan. Brush the potato with the melted ghee, then season with salt and pepper.

5. Bake the crust for 15-20 minutes or until the crust is set and the edges have started to brown.

6. While the crust bakes, brown the sausage in a skillet. Once browned, add the chopped bell pepper.

7. Whisk the 13 remaining eggs with salt, pepper, and mustard.

8. Remove the crust from the oven and drop in the veggies and sausage.

9. Pour in the beaten eggs and bake for 35-40 minutes, or until the center is set.