Potato and Sausage Quiche Recipe

Published: Jun 19, 2025 by Anna 2 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This easy Potato and Sausage Quiche is a delicious dish for breakfast, lunch, or dinner! This classic egg dish is made with potato crust and ground sausage, vegetables, and egg filling. Quick, easy, and delicious!

Quiche with potato crust and vegetable and sausage filling, baked in a cast iron casserole dish.

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Why does this recipe work?

I file this recipe as “breakfast for dinner”! This protein-packed quiche is currently a family favorite around here. Everything cooks in one pan, from the ground sausage to the whole dish. I packed it with protein, which makes it healthy and filling!

You may ask, why crustless quiche? Simply put: to save time and work. I don’t make or buy pie crust, so I never have it on hand. Also, soggy crust is not my favorite thing. I’ve been served soggy crust pies before and, let’s just say, it is not good.

This crustless version of a classic egg dish, like quiche, is perfect for me! Grating potatoes takes way less time and makes for a surprisingly delicious crust!

Ingredients:

potatoes: golden or Russet, to make the “crust”;
sausage: I used breakfast pork sausage, but ground turkey or beef works great too;
veggies: onion, garlic, bell peppers, and spinach;
the base: eggs, milk, cottage cheese (totally optional but recommended), and cheddar cheese;
herbs and spices: marjoram, rosemary, salt, and pepper.

How to make a quiche with potatoes and sausage?

This is an overview of the recipe steps. All ingredient measurements and detailed steps of the process are in the recipe box below.

Start by cooking ground sausage. Once browned, remove it to a dish and set aside. Scrape the pan so no burned bits are left at the bottom of the pan. Grate potatoes and arrange them in the pan. See my photo for visual reference. Bake the potato “crust” until excess moisture evaporates.

Photo collage of cooked sausage in cast iron pan and grated potato crust in the pan.

In a large bowl, mix all remaining quiche ingredients. Pour them onto the crust. Bake quiche until set. Remove from the oven and let cool for at least 15 minutes before serving.

Photo collage with egg filling in a glass bowl and poured over the crust in a cast iron skillet.

Helpful Tips!

Use a cast iron or other stove-to-oven pan for less cleanup! I used my cast iron skillet lid, which came in a set with a Dutch oven. It is perfect for this dish! I cook the sausage first, then remove it, and without having to grease the pan or add any oil, I spread grated potatoes in the pan. It is ready for filling in no time!
It is a must to bake the crust first so the excess moisture from the potatoes can evaporate. It makes the crust sturdier, too! To check if the potato crust is done, press a spoon in the center of the pan and see if any liquid is visible. Also, the crust will be browning on the sides of the pan when it’s close to being done.
I encourage you to play with the ingredients! Use what you have on hand. Clean out the fridge! No peppers? No problem! Use leftover steamed broccoli, roasted veggies, etc.
I like to pack our breakfasts and dinners with protein, so I added cottage cheese to this quiche. Feel free to skip it, but just know, it is absolutely fantastic in this dish.

A photo of a slice of quiche on a plate with a fork, with the whole quiche in a cast iron pan in the background.

Recipe FAQs:

Can I make this quiche ahead of time?

Yes! You can make this quiche ahead of time and reheat it the next day. It will be good in the fridge for up to 2 days.

Can this crustless quiche be frozen?

If you plan to freeze this quiche, I recommend baking it, cooling completely, and cutting it into servings. Then place them into a freezer-safe container and freeze.

How to tell when a crustless quiche is done?

To check if the quiche is done, insert a spoon or a fork into the center of the quiche. If it is set, you can turn the oven on and take it out. If you see a liquid egg mixture, add more cooking time.

Why is the quiche soggy at the bottom?

If you have any liquid gathering at the bottom of the quiche, you didn’t bake the potato crust long enough. The dish is still delicious, just remember to bake it longer next time.

Above photo of crustless quiche in a cast iron skillet, with one slice on a plate in the upper left corner.

More casserole recipes:

If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!