Hashbrown Quiche with Sausage and Vegetables

Yesterday I had planned on making a classic quiche, but was feeling particularly lazy and didn't want to make a pie crust, nor did I make a run to the store for a pre-made one... so I did this instead...

The hashbrown crust gives it a warm and "homey" flavor and works beautifully for a quiche.

Hashbrown Quiche w/ Spinach, Sausage and Vegetables
3 cups shredded potatoes
1/4 cup butter/margarine, melted
1/2 lb. ground turkey sausage
1 sweet potato, peeled and cubed
1/2 white onion, chopped
1/2 lb. broccoli, chopped
1 cup fresh or frozen spinach, thawed and chopped
5 eggs
1 cup milk
1/2 tsp. fresh ground pepper
1/2 tsp. salt
3/4 cup Swiss cheese

Preheat oven to 450 degrees. Squeeze out as much juice as you can from the shredded potatoes. Place inside 9" pie dish and toss with melted butter. Press potato mixture on bottom and up on the sides to form a crust. Bake for 20-25 minutes or until crust is golden brown.
Meanwhile, brown sausage in large skillet. Remove from heat leaving the grease in the skillet. Saute potatoes, onions, and broccoli until crisp tender. Add spinach and saute for 1 more minute.
In medium bowl, mix together eggs, milk and salt and pepper.
When crust is done, lower oven temperature to 350 degrees. Place veggies in the bottom of crust. Sprinkle sausage evenly over veggies. Top with cheese. Gently pour egg mixture on top of the cheese ensuring a good coating over entire surface. Bake for 30-35 minutes or until golden and puffy.