Sausage & Leek Hash Brown Crusted Quiche

This perfectly seasoned pork sausage from Yoder Farm makes for the perfect brunch dish!

Ingredients

• 1 lb frozen matchstick hashbrowns, thawed and squeezed dry
• 1 egg
• 3 tbsp melted butter
• 1/2 tsp onion powder
• 1 tsp paprika
• S&P for the quiche
• 1 lb pork breakfast sausage
• 2 leeks, finely chopped
• 8 eggs
• 1 1/2 cup heavy cream
• 1 tsp S & P
• 2 cups sharp cheddar cheese, grated

Instructions

1. For the crust — preheat oven to 400°F. Prepare a springform pan by spraying with non-stick spray and lining the bottom with a cut circle of parchment paper.
2. Thaw and squeeze moisture from matchstick hashbrowns and add to a large bowl with butter, seasonings, and beaten egg. Add to the pan and pat into the bottom and evenly on the sides. Bake for 25-30 mins until golden brown.
3. For the quiche — in a large skillet over medium heat, brown the pork sausage and remove once cooked through. Add the chopped leeks to the pan with the pork grease and sauté for about 5-7 minutes.
4. In a large mixing bowl add eggs, heavy cream and seasoning. Whisk until well combined, finally adding the sausage, leeks and cheddar cheese. Stir once more to form the wet mixture.
5. Transfer to the hashbrown crust and place immediately in the oven (place it on a large cooking sheet in case it drips) and bake at 325°F for 30-35 mins until cooked through. Allow to cool for at least 25 minutes before slicing.

Link to the Duroc breakfast pork sausage: rangemarket.com/listing/472