A hearty and very tasty breakfast entrée. The preparation is not difficult, but it is quite lengthy.

There are three basic steps:

  1. Crust
  2. Sausage filling
  3. Custard and assembly

The first two steps — crust and sausage filling — can be done the night before, if you want to do ahead. Note that in this case, either bring them to room temperature before assembling and baking, or allow bake-time extra time.

The original recipe said to bake the quiche in a glass pie dish; I've found that making it in a small casserole is easier and more attractive.

  • 4 cups frozen hash brown potatoes, thawed and squeezed dry
  • 1 Tbsp melted butter
  • 1 Tbsp Emeril's Essence
  • 1/4 cup finely grated Parmesan

See recipe below for do-it-yourself Emeril's Essence.

Thaw the hash brown potatoes and squeeze out the moisture in a towel

Put the potatoes in a large bowl with the Essence, and toss to combine. Add the butter and cheese and toss to combine.

Put into a glass 7" x 11" casserole and press to cover the bottom and sides evenly. Bake at 425°F until the potatoes are golden brown, about 25 minutes.

 Can be cooled then refrigerated overnight if doing ahead.

  • 8 oz  mild Italian sausage, casings removed, crumbled
  • 1 c thinly sliced onions
  • 1 Tbsp minced garlic
  • 4 oz diced green chilis (1 small can)

In a large skillet, cook the sausage over medium-high heat until browned. Stir and break up with a spoon. Remove with a slotted spoon and drain on paper towels.

Rather than try to thoroughly break up the sausage with a spoon, I prefer to put it in the food processer and pulse a few times.

Drain off all but 1 Tbsp of the sausage fat from the skillet. Add the onions and cook until carmelized, about 10-12 minutes.

Add the garlic and cook for about 30 seconds. Add the chilis and cook for another minute. Add back the prepared sausage.

Can be cooled, covered, and refrigerated overnight if doing ahead.

  • 4 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 tsp hot pepper sauce
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 cup grated smoked Gouda
  • 1/2 c grated Cheddar
  • 1/2 red bell pepper, seeded and cut into thin rings

In a bowl, whisk the eggs. Add the milk, cream, hot sauce, salt, and pepper, and whisk until creamy.

 Add the cheeses and whisk to combine.


Spread the sausage mixture in the prepared potato crust.

Pour the egg and cheese mixture over the sausage.

Top with the red pepper rings.

Bake at 350°F until the custard is set and puffy, about 35 to 45 minutes. If doing ahead and the crust and sausage filling are cold, bake for another 10-12 minutes.


Mix everything together and store in a tightly sealed glass jar.

Servings: 8

Credits: Emeril Lagasse,

Published 4/16/2013. Last updated 2/2/2020

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