Sometimes an idea hits you and you think “I am a genius!” Then you google it and discover a lot of people have done it before. So maybe I’m not a genius, but it doesn’t matter! This simple Quiché with a crispy hash brown crust is delicious. It looks stunning, is super versatile and my family thinks I’m a genius for making it! So really, that’s all that matters, right? ;-)
The only drawback to this Quiche recipe is the length of time it takes to prepare. You don’t want to do this for a quick weekday dinner (like I did! We ended up eating very late!) but it’s perfect for a weekend brunch with your favorite people.
I love dishes that are flexible and this one has endless possibilities. Anything you put into an omelette, can be used in this Quiche. Next time, I want to try crumbled italian sausage, sautéed bell peppers with onions and sharp cheddar. You could use Spinach and Gruyère! Get creative! Fill it with your favorite vegetables for a meatless version. I think asparagus and leeks would be fabulous. Use different cheeses. Add your favorite spices to the crust. Whatever you’d like!
I’d love to see what you come up with, so when you make it, please share! I’m looking forward to reading all about it!
Enjoy Foodie Friends! XOXO
Quiche with a Hash Brown Crust
- 4 tablespoons butter melted, divided in half
- 1 package 1 pound frozen shredded hash brown potatoes, thawed
- 8 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 4 oz diced Pancetta
- 1 clove garlic minced
- 1 TBLS minced fresh oregano
- 1 tsp red pepper flakes
- 1 tsp Salt
- 1/2 tsp coarse ground Pepper
- Preheat oven to 400 degrees. Brush a 9-by-2 1/2-inch springform pan with 2 TBLS melted butter. Line the sides of the pan with strips of waxed paper, brush paper with butter too. Be generous on the bottom of the pan so the potatoes don’t stick. If you don’t have a springform pan, don’t worry, it works just as well in a 9″ pie pan and then you don’t need the wax paper.
- Squeeze as much excess moisture from hash browns as you can. The hash browns should be as dry as possible so the crust will get crispy. In a large bowl, mix thawed, drained hash browns with remaining butter, 1 egg, salt and pepper. Press hash brown mixture onto bottom and up the sides of your prepared pan. Press firmly to mold the potatoes against the edges. Place on a rimmed baking sheet; bake until set and the edges of the hash browns are lightly browned, about 20 to 25 minutes.
- While the crust is baking, in a small skillet, sauté the pancetta until it’s crispy. Remove from skillet and drain on paper towels. Do not discard the bacon fat! Put red onions and garlic in the same skillet and sauté in the bacon fat until the onion is soft and the garlic is fragrant, about 3 minutes.
- In a large bowl, whisk the remaining eggs and milk, then add the rest of the ingredients. Pour into prepared crust. Bake until set, 45 to 50 minutes. When it’s done, let it sit for 5 minutes, unmold Quiché, and peel off waxed paper before serving.