Welome to the blog today for a look at making quiche with a hash brown crust. This is an interesting variation on the typical quiche. You don’t have to make pastry and you create a meal with potatoes, eggs and vegetables. It also tastes good.
Red Pepper and Broccoli Quiche with Hash Brown Crust
4 Cups frozen hash browns with water removed.
1/3 cup melted butter
Preheat oven to 425F
Defrost 4 cups of frozen hash browns and remove excess water by rolling in a clean tea towel and pressing until moisture is removed. You will have about 3 cups of hash browns now.
Add hash browns to a medium bowl.
Add melted butter to hash browns and stir until butter is incorporated.
Add hash browns and butter mixture to a 9-inch pie plate. Hash browns should cover the bottom of the dish and come completely up and over the sides in a thin layer. Be sure there ar no holes in the hash brown crust.
Place in pre-heated oven for 20-30 minutes until crust is browned.
Remove from oven and set aside.
2 Cups vegetables cut into small pieces (I used broccoli and red pepper)
2 Tablespoons chopped parsley
1/4 teaspoon nutmeg
1 and 1/2 cups milk
Salt and pepper
1 and 1/2 cus shredded swill cheese
Turn oven down to 375F.
Steam vegetables for 1/2 the cooking time. They will finish cooking as the quiche bakes.
Combine the eggs, milk, and salt and pepper in a medium bowl with a whisk until fully incorporated.
Add the nutmeg and parsley and whisk to incorporate.
Place steamed vegetables in the bottom of the hash brown crust in a single layer. Sprinkle the shredded cheese over the vegetables.
Pour the egg mixture over the cheese and vegetables. Do not go over the top of the crust.
Place in the pre-heated oven and bake for 30 to 35 minutes until quiche is set and the middle doesn’t jiggle.
Remove from the oven and allow to cool for 3-4 minutes. Serve.
This is really delicious and a meal in one. You can make this the day before and heat it up in a 350F oven (about 1/2 hour) before serving.
Makes a great main course for a Mother’s Day Brunch.