Hash Brown Crust Quiche Lorraine

Name: Hash Brown Crust Quiche Lorraine
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 8
Ingredients: Hash Brown Crust:; 1.2 lb / 600g starchy potatoes (Note 1) OR 4 cups (not packed) frozen shredded hash browns, thawed; 2 tbsp unsalted butter , melted; 1 tsp salt; Butter , for greasing; Oil spray (or olive oil); Egg Mixture:; 2 egg yolks; 2 eggs; 1 cup milk (preferably full cream, but low fat will also work); 3/4 cup cream; Pinch of freshly grated nutmeg (optional); 1/2 tsp salt; Black pepper; Filling:; 1/2 tbsp butter; 6 oz / 180g bacon , cut into large dice (about 1cm x 1/2cm / 2/3" x 1/5"); 1 small onion , diced (or half a large onion); 1 garlic clove , minced; 3/4 cup grated cheese (tasty, cheddar or gruyere)

Prep 25m

Cook 1h 15m

Total 1h 40m

This Hash Brown Crust Quiche Lorraine is a delicious twist on the classic French dish. A crispy hash brown crust is filled with a creamy egg mixture, savory bacon, onions, and cheese. Perfect for brunch or a light dinner, this quiche is sure to be a hit with the whole family.

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 8)

1.2 lb / 600g starchy potatoes (Note 1) OR 4 cups (not packed) frozen shredded hash browns, thawed

2 tbsp unsalted butter , melted

Butter , for greasing

Oil spray (or olive oil)

1 cup milk (preferably full cream, but low fat will also work)

Pinch of freshly grated nutmeg (optional)

6 oz / 180g bacon , cut into large dice (about 1cm x 1/2cm / 2/3" x 1/5")

1 small onion , diced (or half a large onion)

1 garlic clove , minced

3/4 cup grated cheese (tasty, cheddar or gruyere)

Nutrition Facts

Calories

522kcal

26%
Fat

36g

1%
Saturated Fat

20g

1%
Carbohydrates

31g

1%
Fiber

2g

0%
Sugar

3g

0%
Protein

19g

0%
Cholesterol

132mg

6%
Sodium

559mg

27%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.

I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.

2. You must use a pie dish that doesn't have a removable base otherwise you run a (high) risk of the filling leaking out and dripping to the floor of the oven while it bakes. Yes, I'm speaking from experience here. I tried both a springform cake tin and a quiche pan with a removable base. 2 of the 3 attempts, the filling leaked out (once onto the floor of the oven, the other onto the tray I put the pan on).

3. This quiche reheats really well in the oven and lasts for 3 days in the refrigerator. I have not tried to freeze it yet but I am confident that it will work fine. Make sure to reheat it in the oven so the crust crisps up again.

4.Nutrition assumes 8 servings. In my household, it serves 6 (sometimes 4!).

Hash Brown Crust Quiche Lorraine

Ingredients

Hash Brown Crust

Egg Mixture

Filling

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts