Sausage and Basil Quiche, Potato Crust

Sausage Quiche

The shredded potato crust is much easier and faster than making a crust. It starts baking while you get the rest of the ingredients ready.
This makes 2 generous servings – or 3…


  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 1 medium onion, chopped
  • 1 cooked Delicata squash, flesh scooped out
  • 1 cup (8oz, 205gr) green tomatoes, peeled, chopped
  • 8oz (250gr) smoked sausage, sliced 1/3″ thick (1cm)
  • 2 handfuls fresh basil leaves
  • 1 tbs olive oil
  • 7oz (200gr) fresh mozzarella balls, cut in half
  • 3 eggs
  • 1/2 cup (4oz, 120ml) milk
  • 1 1/2 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120gr) Greek or plain yogurt


  • The Crust
  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes. Remove.
  • The Filling: 
  • Heat oil in a medium skillet over medium heat. Add onion and sauté 5 minutes.
  • Add sliced sausage and sauté until cooked through..
  • Remove from heat and set aside
  • Whisk eggs, yogurt, mustard and milk together.
  • To assemble:
  • Spread the squash mixture on the crust.
  • Spread the tomatoes on the squash, then the basil..
  • Top with the sausage / onion mixture.
  • Arrange mozzarella on top.
  • Pour the egg mixture over all and bake for 30 – 35 minutes, until center has set.
  • Remove and let rest 5 minutes.
  •  Slice and serve.


You could use cooked rice (1 1/2 cups cooked) instead of the shredded potato – but the potato is quicker.

Keywords: quiche, sausage

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