Crustless Quiche

Ingredients

• 1 tbsp. olive oil
• 1 lb. loose sweet Italian sausage
• 2 tbsp. salted butter
• 2 c. frozen shredded hash browns
• 1 medium green bell pepper, diced
• 1 medium yellow onion, diced
• 1 1/4 tsp. kosher salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 12 large eggs
• 3/4 c. heavy cream
• 8 oz. pepper jack cheese, grated (about 2 c.)
• 2 tbsp. roughly chopped flat-leaf parsley, for topping
• 2 tbsp. sliced chives, for topping

Instructions

1. Preheat the oven to 375°F. Heat a 12-inch ovenproof nonstick skillet over medium-high heat. Add the olive oil to the pan and allow it to heat up. Add the Italian sausage, breaking it up with the back of a spoon. Cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, remove the sausage from the pan and transfer to a paper towel-lined plate to drain.
2. Add the butter to the pan. Once it’s melted and bubbling, carefully add the hash browns. Cook without stirring until just beginning to turn golden at the edges, 3 to 5 minutes. Add the bell pepper and onion, along with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Continue to cook, stirring occasionally, until the pepper and onion have softened and the hash browns are golden brown, 8 to 10 minutes more.
3. While the vegetables are cooking, whisk together the eggs, cream, and remaining 3/4 teaspoons salt and 1/4 teaspoon black pepper in a large bowl. Stir in the cheese and set aside. When the vegetables are ready, add the sausage back to the pan and pour in the egg mixture. Stir gently to evenly distribute everything, then continue cooking, undisturbed, until the edges of the quiche are just set, about 1 minute. Carefully transfer to the oven and bake until set and lightly golden, 18 to 20 minutes.
4. Remove from the oven and set aside to cool slightly, about 5 minutes. Top with parsley and chives before slicing and serving.