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
Ingredients
- 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
Instructions
- 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.
I can not find the recipe at all!
Hi Nancy! It’s there! You should be able to see/print it now without any problem!
This was very good! I added spinach and it was yummy. I don’t think I have ever seen a 1 pound package of frozen hash browns. I used a 2 pound bag and it was perfect. The parchment paper came off the spring form pan so easily. At the end of your recipe it says to remove the waxed paper carefully. I think you meant parchment. I will make this again!
Deb! Thank you! I’m so glad you enjoyed the recipe. It’s a keeper, for sure! Also, appreciate you catching that slip on the waxed paper. Will go fix it now! Have a great day!
What a wonderful meal Sara – gorgeous and healthy to boot. Brava!
Thank you Jane! <3
Made this tonight with spinach already cooked and sausage with cheddar cheese. It looks so good!
Sounds great! I’m so glad you enjoyed it!
I would love to try this, but the photo is blocking half of the directions and I can’t read them.
Thank you for letting me know! Recently updated the site and not everything transferred correctly. I will fix it right now!
I was at my wits end last night our son and 6 of his buddies dropped in out of the blue ,Their in the Marine Corps, and were traveling on a duty assignment but since they were coming within 5 miles of home decided to drop in for dinner, of course that was without any warning two hours before dinner time, Luckily I already had a roast going for Sunday so that wasn’t an issue But 7 Young Healthy Marines CAN EAT! I remembered seeing this recipe so I looked it up I made it using a Lot of veggies from our Garden Fresh Broccoli florets, spinach, cauliflower all Finely chopped, fresh Asparagus Spears and 4 kinds of cheese Swiss, Gouda, smoked Provolone and Peccarino Romano. I used 2 10″ spring form pans since that’s a lot of men. Everyone of them kept going back for more until they were bidding on the last bit!! I love to cook and when men love it that much you know you have a winner
Sandra! Thank you so much for sharing this with me! Please thank your son and his friends for their dedication and service to our country! Bless you all!!