POTATO CRUST QUICHE
Steps:
- Preheat oven to 400°. Melt 1T. butter in a 10" ovenproof nonstick skillet over medium-high heat. Add sausage; brown for 3 minutes. Stir in onion and saute 2 minutes. Transfer to a bowl. Stir in the bell pepper to combine. Return skillet to the burner. Heat 1 T. butter and the oil. Arrange hash browns in pan, pressing and spreading them up the sides with a spatula to form a crust. Season with salt and pepper, then dot with 1 T. butter. Cook 10 minutes, or until the edges start to brown. Sprinkle fontina over potato shell. Spoon sausage mixture over cheese. Whisk together eggs, cream, hot sauce, salt, and pepper to taste; pour over sausage and cheese. Arrange tomatoes on top. Sprinkle with Parmesan. Bake for 25 minutes, or until filling is firm and the tip of a knife inserted near the center of the quiche comes out clean. Let stand 5 minutes, then run a spatula around the rim to loosen the quiche. Slide it onto a serving dish and cut into wedges. Combine sour cream and chives, and dollop a little onto each serving.
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