Preheat oven to 390 degrees F. Grease a straight-sided 8 inch round baking dish*(see note below). Mix the shredded potatoes with 1 tablespoon melted butter, 1/2 teaspoon salt and the Parmesan cheese. Press into the bottom of the round baking dish. Bake for 35-45 minutes (or longer) until the potatoes start to brown. Remove from oven. ~
Cook the sausage in a medium-sized skillet until almost done. Remove the sausage and drain on paper towels. Cook the bell pepper in the sausage drippings with the canola oil added. (I have found that the Italian sausage I use is not greasy). Remove peppers from the pan and drain. Lightly cook the scallions. Remove scallions from pan and drain.
Lower the oven temperature to 350 degrees F. Whisk the eggs and the half and half together. Add the potato flakes, 3 tablespoons melted butter, 1/2 teaspoon salt and the nutmeg. Whisk again. Sprinkle the Jarlsberg (or Swiss) over the cooked hash brown crust. (You cannot substitute cheddar-it is too greasy). Sprinkle the sausage, red pepper and scallions over the cheese. Pour gently, filling the dish with the custard mixture. Place in the oven with the rack in the middle. Pour more of the custard mixture into the dish until the dish is as full as possible. Sprinkle paprika over the top. Cook for 35-45 minutes, or until the edges have started to brown and a knife inserted into the center comes out clean. Coolon wire racks. Can be served hot or room temperature.
Yield: 5-6 pieces of quiche.