1-First Step: Prep the oven and pie plate. Preheat the oven to 425 degrees Fahrenheit. Coat a 9-inch pie plate with non-stick cooking spray so the crust releases easily later. Having the pan ready before you mix anything keeps the process smooth and stress-free.

2-Second Step: Build the hash brown crust. Place the raw shredded potatoes in a bowl and toss them with the melted butter. Season them with salt and pepper, then press the mixture firmly into the pie plate, making sure it covers the bottom and sides in an even layer. This step matters because a packed crust holds together better after baking. Bake the crust for 25 minutes until it looks golden brown and set around the edges. If your potatoes were pre-shredded, give them a rough chop first so the strands fit together more evenly. That small trick helps the crust bake up with better structure.

3-Third Step: Cook the sausage. Lower the oven temperature to 375 degrees Fahrenheit. While the crust is baking or cooling slightly, sauté the sausage in a skillet for about 5 minutes, breaking it up as it cooks. You want no pink remaining before you move on, then set it aside so it cools a bit before mixing into the eggs. This is also the moment to add a little extra flavor if you like. Seasoned Italian sausage brings a strong savory note, but spicy sausage or breakfast sausage also works well if that is what you have on hand.

4-Fourth Step: Mix the custard filling. In a mixing bowl, whisk the 6 large eggs with the 1/4 cup heavy cream until smooth. Stir in the shredded cheddar, shredded Monterey jack, and chopped scallions. Then add the cooked sausage and mix just until everything is evenly combined. The filling should look rich and thick before it goes into the crust. That is what gives each slice the custardy bite people love in a good quiche.

5-Fifth Step: Assemble and bake. Pour the sausage and egg mixture over the baked hash brown crust. Spread it out gently so the filling reaches every corner of the crust. Slide the pie plate back into the oven and bake for 30 minutes, or until the center is set and no longer jiggles much when you nudge the pan. If you are adding extras like bell pepper, mushrooms, asparagus, spinach, or kale, cook them first or soften them with the sausage. That keeps the quiche from getting watery.

6-Final Step: Cool and slice. Let the quiche cool slightly before cutting it into wedges. This short rest helps the filling settle so your slices stay neat. Serve warm for brunch, lunch, or even dinner with a crisp salad or fruit on the side.