Cheesy Hash Brown Crust Quiche
User Reviews
5
Cheesy Hash Brown Crust Quiche
Description
This quiche recipe uses thawed, seasoned hash browns pressed into a skillet as a crust, drizzled with olive oil and baked until browned and crisp around the edges. The egg mixture made of eggs, half-and-half, mozzarella, green onions, salt, and pepper is poured over the baked hash brown crust. Additional cheese sprinkled on top melts and browns during the final baking, creating a rich cheesy topping.
The quiche is baked uncovered until the eggs are fully set but still tender, resulting in a savory dish combining crispy potato with creamy custard and cheese. Green onions add mild onion flavor and freshness throughout.
The dish can be sliced and served warm or at room temperature, suitable for breakfast, brunch, or a light meal. Using an oven-safe skillet allows easy preparation and serving without transferring.
Because the quiche may bubble over slightly during baking, placing a baking sheet underneath can protect the oven from spills. Leftovers keep well covered in the fridge for up to 5 days.
Ingredients
- olive oil divided, about 4 tablespoons
- 16- ounces hash browns thawed and seasoned with salt and pepper
- 10 egg large
- 2 cups mozzarella cheese divided, shredded
- ½ cup half-and-half whole milk or heavy cream may be substituted
- 2 green onion sliced into thin rounds, or 3 green onions
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
Instructions
- Preheat oven to 375F and add 1 tablespoon olive oil to a 9-inch cast iron or oven-safe skillet and swirl around to coat evenly.
- Add the hash browns and make sure to pat them in place around the sides of the pan and not just on the bottom.
- Evenly drizzle the hashbrowns with about 3 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes or until lightly golden browned.
- While the hash browns are baking, to a large bowl add the eggs and whisk to break them up.
- Add 1 1/2 cups cheese, half-and-half, green onions, salt, pepper, and whisk to combine.
- Pour the egg mixture over the hash browns, evenly sprinkle the remaining 1/2 cup cheese, return the skillet to the oven, and bake for about 30 to 35 minutes, or until eggs are set and cheese is as golden browned as desired. Baking time will vary based on type of pan used, oven variance, etc.
- Allow quiche to cool for about 5 minutes before slicing and serving.
Notes
- Placing a baking sheet beneath the skillet during baking helps catch any overflow and keeps your oven clean.
- Store leftover quiche covered airtight in the refrigerator for up to 5 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 390kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 252mg | 84% |
| Sodium | 868mg | 36% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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