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
Scale
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.
