Sausage and caramelized onion quiche with a gluten-free crust of hash brown potatoes (photo © Idaho Potato Commission).
May 20th was National National Quiche Lorraine Day. We make a quiche every year, to celebrate the holiday. (In our college days, quiche was all the rage and we made several a week.)
This quiche, packed with sausage and caramelized onions, has a crust made from hash brown potatoes, making it gluten free. You may enjoy a potato crust even more than a gluten-free flour crust.
You can serve quiche at breakfast, lunch, or dinner—or as a snack with wine or beer. In France, it is often served as a first course with dinner. In the U.S., it’s more common to serve it as a light entrée with a green salad.
Spicy sausage, sweet caramelized onions, and creamy blue cheese get combined with fluffy eggs and baked to perfection.
If you don’t like blue cheese, substitute gruyère.
Instead of purchasing ground sausage, we bought Bilinski chicken sausages (pick your flavor), removed the casings and crumbled the meat.
1. PREHEAT the oven to 350°F. Grate the peeled potatoes and add them to a large bowl. Cover the potatoes with cold water and allow them to soak for 10-15 minutes. While the potatoes are soaking…
2. HEAT a 12-inch cast iron skillet over medium heat. Add the sausage and cook until brown, breaking up the meat as you go, about 8-10 minutes. Remove the sausage from the pan and set aside.
3. ADD 1 tablespoon of canola oil and 1 tablespoon of butter to the same pan. Turn the heat down to medium low and add the sliced onions. Add a generous pinch of salt and pepper to the onions and stir to combine.
Continue to cook until the onions are amber in color and caramelized, stirring often, about 35-40 minutes. If the onions begin to over-brown, turn the heat down to low. Remove the onions from the pan and set aside (you can add them to the same bowl as the sausage). While the onions are cooking…
4. DRAIN and rinse the grated potatoes. Press down on the potatoes to remove as much of the water as possible. Transfer the potatoes to a clean tea towel and pat them dry with paper towels.
5. ADD 4 tablespoons of canola oil and 1 tablespoon of butter to the same pan. Turn up the heat to medium-high and add the grated potatoes. Season with salt and pepper; stir to combine. Press the potatoes into an even layer in the bottom of the pan. Cook for 8-10 minutes, or until crispy and golden brown.
Using a thin metal spatula, lift up on the bottom of the hash brown to release them from the pan. Flip and cook on the other side for 8-10 more minutes. It’s okay if the hash browns don’t flip perfectly; just arrange them back in the pan and continue to cook. While the hash browns continues to get crispy…
6. ADD the eggs and half-and-half to a large bowl; whisk to combine. Gently season with salt and pepper, because the blue cheese is salty. If you’re using a less salty cheese, you can add more salt.
7. TURN off the heat. Arrange the sausage and onions evenly over the hash browns. Sprinkle the crumbled blue cheese over the top, and then pour the eggs over the entire mixture. Transfer the pan to the oven and bake for 30-40 minutes, or until the eggs are cooked through and the center is set.
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