If you are craving a savory dish that perfectly balances crispy texture and rich, creamy filling, the Hash Brown Crust Quiche Lorraine Recipe is an absolute game-changer. Imagine a golden, crunchy potato crust hugging a custard packed with smoky bacon, tender onions, and melty cheese—this quiche is a comforting delight that feels both homey and a little fancy. Whether you’re serving brunch, lunch, or a cozy dinner, this recipe offers a delightful twist on the classic Lorraine with a satisfying hash brown crust that steals the show every time.
Ingredients You’ll Need
This recipe uses simple, straightforward ingredients that all play a vital role in delivering perfect harmony of flavor and texture. Each component is carefully chosen for taste and ease, making it a stress-free but impressive dish to prepare.
- Starchy potatoes or frozen shredded hash browns: These form the crispy, golden crust that gives this quiche its signature crunch.
- Unsalted butter: Adds richness and helps crisp the hash brown crust beautifully.
- Salt and black pepper: Essential for seasoning and enhancing all flavors throughout the dish.
- Egg yolks and whole eggs: Create the silky custard base that holds the ingredients together.
- Milk and cream: Provide the luscious, creamy texture typical of any great quiche.
- Nutmeg (optional): Offers a subtle, warming spice that complements the richness.
- Bacon: Brings smoky, savory depth with a satisfying meaty bite.
- Onion and garlic: Build layers of flavor, softening and sweetening as they cook.
- Grated cheese: Use tasty cheddar or Gruyère for that perfectly melting, flavorful touch.
- Butter and oil spray: For greasing the dish and helping the hash brown crust crisp nicely.
How to Make Hash Brown Crust Quiche Lorraine Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425°F (220°C) and place a rack in the top third of the oven. This positioning will help the top of your quiche develop a lovely golden color without overcooking the middle.
Step 2: Prepare Your Pie Dish
Grease a 9-inch (23 cm) pie dish thoroughly with butter or use an oil spray to ensure the hash brown crust doesn’t stick. This careful preparation makes it easier to serve your quiche later on.
Step 3: Make the Hash Brown Crust
If using fresh potatoes, peel and shred them, then squeeze out the excess moisture using a clean kitchen towel. Toss the shredded potatoes with the melted butter and salt for flavor and crispness. Press this mixture firmly into the greased pie dish, covering the bottom and sides evenly to create a sturdy crust that will hold the filling.
Step 4: Partially Bake the Hash Brown Crust
Place the crust in the preheated oven and bake for about 20 to 25 minutes until it’s golden and crisp. This step is crucial to avoid a soggy bottom once the custard is added.
Step 5: Cook the Bacon and Vegetables
While the crust bakes, sauté the diced bacon in a pan over medium heat until crispy but not burnt. Remove and drain on paper towels. In the same pan, add a half tablespoon of butter and cook the diced onion and minced garlic until soft and slightly caramelized, intensifying the savory flavors that will marry beautifully in the quiche filling.
Step 6: Prepare the Custard and Assemble
In a bowl, whisk together the egg yolks, whole eggs, milk, cream, salt, pepper, and optional nutmeg until smooth and creamy. Spread the cooked bacon, onions, and garlic evenly over the prebaked hash brown crust. Sprinkle the grated cheese on top next. Finally, pour the custard mixture gently over the filling, letting it settle between the layers.
Step 7: Bake the Quiche Until Set
Return the pie dish to the oven and bake at 350°F (175°C) for about 40 to 45 minutes. The quiche is done when the custard is set but still slightly wobbly in the center. This bake time ensures the filling is creamy and just firm enough to slice neatly.
How to Serve Hash Brown Crust Quiche Lorraine Recipe
Garnishes
To elevate the presentation and add a fresh note to each slice, sprinkle some chopped fresh chives or parsley on top. A light dusting of cracked black pepper right before serving enhances the flavors beautifully as well.
Side Dishes
This quiche pairs wonderfully with a crisp green salad dressed with a simple vinaigrette or a bowl of fresh seasonal fruit. For a heartier meal, roasted vegetables or a warm soup are fantastic accompaniments that complement the dish without overpowering it.
Creative Ways to Present
Try cutting the quiche into small squares for a delightful appetizer at your next gathering or brunch party. Serving it with mini dollops of sour cream or a drizzle of tangy hot sauce can add an unexpected twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Its flavors actually develop further overnight, making slices just as tasty the next day.
Freezing
You can freeze the quiche fully cooked, but wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices in a 350°F (175°C) oven for about 15 minutes to regain the crispness of the hash brown crust and warm the filling evenly. Avoid microwaving if possible, as this can make the crust soggy.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Fresh shredded potatoes work wonderfully for making the hash brown crust. Just be sure to squeeze out as much moisture as possible; this step is key for a crisp crust.
Is the nutmeg necessary in the custard?
Nutmeg is optional but highly recommended. It adds a subtle warmth and depth that enhances the quiche’s creamy texture without overpowering the other flavors.
Can I substitute the bacon with another meat?
Yes, pancetta or smoked ham are great substitutes that maintain the smoky, savory essence of the quiche. For a vegetarian option, try mushrooms or caramelized leeks instead.
What cheese works best in this recipe?
Gruyère is the classic choice for Quiche Lorraine, but sharp cheddar or tasty cheese also melt beautifully and offer wonderful flavor. Feel free to mix cheeses for a personalized twist!
How do I know when the quiche is fully cooked?
When the edges are set and the center jiggles slightly but is not liquid, your quiche is done. It will firm up a bit more as it cools, so be careful not to overbake.
Final Thoughts
The Hash Brown Crust Quiche Lorraine Recipe is a wonderful way to bring a comforting, crispy twist to a classic quiche. It’s perfect for sharing with family and friends, offering a gorgeous balance of textures and flavors that feel both indulgent and approachable. Next time you want to wow your brunch crowd or make a satisfying weeknight meal, don’t hesitate to try this recipe—you might just find a new favorite!
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Hash Brown Crust Quiche Lorraine Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French
Description
This Hash Brown Crust Quiche Lorraine is a savory, comforting dish featuring a crispy hash brown crust packed with a rich custard filling of bacon, onion, garlic, and cheese. Perfect for brunch or a hearty meal, it combines the classic flavors of quiche Lorraine with a unique twist using starchy potatoes or shredded hash browns as the crust, baked to golden perfection.
Ingredients
Crust
- 1.2 lb / 600g starchy potatoes (or 4 cups frozen shredded hash browns, thawed)
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- Butter, for greasing
- Oil spray (or olive oil)
Filling
- 2 egg yolks
- 2 eggs
- 1 cup milk (preferably full cream, low fat also works)
- 3/4 cup cream
- Pinch of freshly grated nutmeg (optional)
- 1/2 tsp salt
- Black pepper, to taste
- 1/2 tbsp butter
- 6 oz / 180g bacon, cut into large dice (about 1cm x 0.5cm / 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)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and place the oven rack in the top third of the oven. This heat placement helps the crust crisp up nicely.
- Prepare Pie Dish: Grease a 9-inch (23cm) pie dish liberally with butter and lightly spray with oil to prevent sticking.
- Make Hash Brown Crust: If using fresh potatoes, peel and shred them finely, then rinse under cold water to remove excess starch and dry thoroughly with a towel. Toss the shredded potatoes with melted butter and salt. Press the potato mixture firmly and evenly into the base and up the sides of the pie dish to form the crust. For frozen hash browns, thaw and squeeze out excess moisture before mixing with melted butter and salt, then press into the pie dish.
- Pre-bake Crust: Bake the crust in the preheated oven for about 15 minutes or until it starts to turn golden and crisp. This step ensures the crust doesn’t become soggy when the filling is added.
- Cook Bacon and Vegetables: While the crust bakes, melt the 1/2 tbsp butter in a skillet over medium heat. Add the diced bacon and cook until it starts to crisp up, about 5-7 minutes. Add the diced onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes. Remove from heat and set aside.
- Mix Filling: In a mixing bowl, whisk together the two eggs, two egg yolks, milk, cream, nutmeg (if using), salt, and black pepper until smooth and well combined.
- Assemble Quiche: Spread the cooked bacon, onion, and garlic mixture evenly over the pre-baked hash brown crust. Sprinkle the grated cheese evenly on top. Carefully pour the custard mixture over the filling, allowing it to fill evenly without disturbing the layers.
- Bake Quiche: Return the pie dish to the oven and bake at 425°F (220°C) for 30-40 minutes or until the custard is set, and the top is lightly golden and puffed. To check doneness, insert a knife near the center; it should come out clean.
- Cool and Serve: Allow the quiche to cool for at least 10-15 minutes before slicing. This resting time helps it firm up for easier serving. Slice into 8 pieces and enjoy warm or at room temperature.
Notes
- Use starchy potatoes like Russets for the crust for the best texture and crispness.
- If using frozen hash browns, make sure to thaw and squeeze out as much moisture as possible to avoid a soggy crust.
- You can substitute the bacon with pancetta or smoked ham for variation.
- The nutmeg is optional but adds a nice warming subtle spice to the custard.
- Leftover quiche can be stored in the refrigerator for up to 3 days and reheated gently.
