1-First Step: Get the oven and pan ready
Preheat your oven to 425°F. Coat a 9-inch pie plate with non-stick cooking spray so the crust releases easily after baking. This little step saves time later and helps the potato crust brown evenly.

2-Second Step: Mix and shape the potato crust
Place 3 cups of raw shredded potatoes in a bowl with the melted butter, salt, and pepper. Toss until the potatoes are well coated. Then press the mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust. Use the back of a spoon or measuring cup to pack it down well, since a tighter crust holds together better after baking.
If you are using pre-shredded potatoes, that works too, as long as they are raw and not already cooked. For the crispest result, pat the potatoes dry first so extra moisture does not soften the crust.

3-Third Step: Bake the crust until golden
Bake the potato crust at 425°F for 25 minutes. The edges should start turning golden and the bottom should look set. This part is important because a fully baked crust keeps the quiche from turning soggy once the filling goes in. After 25 minutes, lower the oven temperature to 375°F.

4-Fourth Step: Cook the sausage
While the crust bakes, place the 8 ounces of seasoned Italian pork sausage in a skillet over medium-high heat. Cook it for about 5 minutes, breaking it up as it cooks, until no pink remains. Set the sausage aside to cool slightly before mixing it into the egg filling. Cooling it first helps prevent the eggs from starting to cook too soon.
You can also use spicy breakfast sausage if you want a little more heat. If you are cooking for someone who prefers milder flavors, a regular breakfast sausage works well too.

5-Fifth Step: Whisk the custard filling
In a medium bowl, whisk together the 6 large eggs, 1/4 cup heavy cream, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, and 2 finely chopped scallions. Season with salt and pepper. Then stir in the cooked sausage.
The filling should look thick, creamy, and well mixed. Heavy cream gives the quiche a rich texture, while the two cheeses melt into a smooth, flavorful custard. If needed, you can use half-and-half instead of heavy cream, but avoid milk because it can make the filling too thin.

6-Sixth Step: Fill and bake the quiche
Pour the sausage and egg mixture over the baked hash brown crust. Return the pie plate to the oven and bake at 375°F for 30 minutes, or until the center is set. The top should look lightly golden, and the middle should no longer jiggle much when you gently shake the pan.
If you want to add vegetables, this is a great place to make the recipe your own. Bell peppers, mushrooms, asparagus, baby spinach, or kale can all work well if they are cooked first so they do not add too much moisture.

7-Final Step: Rest, slice, and serve
Let the quiche cool slightly before slicing. This short rest helps the filling finish setting, which makes cutting cleaner and easier. Cut into 8 wedges and serve warm.