1-First Step: Get the pan and oven ready Preheat your oven to 425°F. Then coat a 9-inch pie plate with non-stick cooking spray. This helps the potato crust release cleanly after baking. Having the pan ready before you mix anything saves time and keeps the process smooth.

2-Second Step: Make the hash brown crust Place the 3 cups of raw shredded potatoes in a bowl and toss them with the 1/4 cup melted unsalted butter. Add salt and pepper to taste. Mix until the potatoes are lightly coated all over. Press the mixture firmly into the pie plate so it covers the bottom and sides like a crust. The key is to pack it in well so it bakes into a sturdy base for the quiche. Bake the crust for 25 minutes, or until it looks golden brown around the edges. A darker golden color usually means better flavor and more crunch. If your potatoes release extra moisture, gently blot them before pressing into the pie plate for a firmer crust.

3-Third Step: Cook the sausage filling While the crust bakes, lower the oven temperature to 375°F. Place the 8 ounces of seasoned Italian pork sausage in a skillet over medium-high heat. Sauté for about 5 minutes, breaking it up as it cooks, until no pink remains. When the sausage is done, move it to a plate and let it cool a bit. Cooling helps it mix into the eggs without cooking them too early.

4-Fourth Step: Mix the egg custard In a large 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 whole scallions that have been finely chopped. Season the mixture with salt and pepper. Then stir in the cooked sausage. The filling should look thick, creamy, and nicely mixed, with the cheese and scallions spread through the bowl.

5-Fifth Step: Fill and bake Pour the egg mixture over the baked hash brown crust. Spread it out evenly so the sausage and cheese are distributed well. Bake for 30 minutes at 375°F until the center is set. The edges should look firm, and the middle should no longer jiggle when you gently move the pan. If you are using a deeper pie plate or adding extra vegetables, you may need a few more minutes.

6-Final Step: Cool, slice, and serve Let the quiche cool slightly before cutting. This gives the filling time to settle so each wedge comes out neat. Slice into 8 servings and serve warm. The crust will stay crispier if you let it rest a bit before slicing.