Hash Brown Andouille Sausage Quiche

Preheat oven to 450 degrees F.

Spread the shredded potatoes out on 2 sheets of paper towel. Top with 2 more sheets and press to squeeze out any excess moisture. Place into an ungreased deep dish pie plate. Melt the butter and drizzle over the potatoes, mix up well until potatoes are coated. Spread out and press the hash browns into the bottom and sides of the pie plate. Bake in the lower part of the oven for about 20 to 25 minutes or until golden brown.

Meanwhile, saute the onion and bell pepper in about a teaspoon of butter until soft; add the chopped sausage and cook for about 3 minutes. Set aside to cool slightly.

In a separate mixing bowl beat the eggs, salt, Cajun seasoning, and half and half together. Remove crust from the oven and reduce the oven temperature to 375 degrees F. Evenly sprinkle the sausage and vegetable mixture over the hash brown crust. Sprinkle the cheese evenly on top of that and the sliced green onion, reserving about 1 teaspoon for garnish. Slowly pour the egg evenly all over the top. Grind pepper on top and place into the upper part of the oven and bake for about 25 to 30 minutes or until the eggs puff up and top is lightly browned.

Remove and place onto a rack to set for about 5 minutes before slicing. Quiche will deflate some as it sets. Top individual servings with hot sauce and salsa and garnish with a pinch of sliced green onion, if desired.