Description
This Hashbrown Crusted Quiche is a delightful fusion of breakfast favorites and elegant brunch fare, featuring a crispy, golden-brown hashbrown crust. It’s naturally gluten-free and perfect for impressing guests or enjoying a cozy weekend meal.
Ingredients
Scale
- Frozen Shredded Hashbrowns
- 5–6 large Eggs
- Whole Milk
- Heavy Cream or Half-and-Half
- Sharp Cheddar Cheese or Gruyère or Swiss or a blend (freshly grated)
- Vegetables (your choice: Spinach, mushrooms, bell peppers, onions, asparagus, sun-dried tomatoes)
- Cooked and crumbled beef sausage or finely diced, pre-cooked beef bacon pieces
- Fresh chives, parsley, or dill
- Salt
- Freshly ground black pepper
- Nutmeg (a tiny pinch)
- 2 tablespoons unsalted Butter or neutral Oil (like avocado or olive oil)
Instructions
- Prepare the Hashbrown Crust: First, take your frozen shredded hashbrowns out of the freezer and let them thaw completely. This can take a few hours on the counter or overnight in the fridge.
- Crucial Step: Once thawed, place the hashbrowns in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as humanly possible. This prevents a soggy crust and ensures it gets beautifully crispy.
- In a medium bowl, combine the squeezed hashbrowns with 2 tablespoons of melted butter or olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well to ensure the hashbrowns are evenly coated.
- Lightly grease a 9-inch pie plate or a 9-inch springform pan. Press the hashbrown mixture evenly into the bottom and up the sides of the pan, forming a firm crust. Make sure the sides are robust enough to hold the filling.
- Preheat your oven to 400°F (200°C). Bake the hashbrown crust for 20-25 minutes, or until it's golden brown and starting to crisp up. Remove from the oven and reduce the temperature to 350°F (175°C).
- Prepare Your Fillings: While the crust is blind baking, prepare your chosen fillings. If you're using vegetables like spinach or mushrooms, sauté them in a pan over medium heat until they release their moisture and are tender. Squeeze out any excess liquid.
- If adding cooked crumbled beef, ensure it's fully cooked and any excess fat has been drained. Set aside your prepared fillings and grated cheese.
- Make the Egg Custard: In a large bowl, whisk together the eggs until they are well beaten. Add the milk, heavy cream (if using), the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and a tiny pinch of nutmeg. Whisk until everything is fully combined and slightly frothy.
- Assemble the Quiche: Sprinkle the prepared vegetables, cooked beef, and most of the grated cheese evenly over the bottom of your pre-baked hashbrown crust. Carefully pour the egg custard mixture over the fillings in the crust. Fill it about ¾ of the way to the top. Sprinkle the remaining cheese on top of the custard.
- Bake the Quiche: Place the quiche in the preheated 350°F (175°C) oven. Bake for 40-55 minutes, or until the center is just set. You can test for doneness by gently shaking the pan; the edges should be firm, and the very center might have a slight jiggle. A knife inserted near the center should come out clean.
- Cool and Serve: Once baked, remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. Serve warm or at room temperature.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 180 mg
Keywords: Ensure to squeeze out excess moisture from the hashbrowns for a crispy crust. Pre-cook any watery vegetables to prevent a soggy quiche. Customize your fillings to suit your taste!