Hash Brown Crust Quiche Lorraine
User Reviews
5
Hash Brown Crust Quiche Lorraine
Description
Hash Brown Crust Quiche Lorraine uses a starchy shredded potato crust that offers a golden, crunchy shell to hold a creamy, custardy filling. The crust preparation involves rinsing and squeezing shredded potatoes, mixing with melted butter and salt, then pressing firmly into a pie dish to bake until crisp. The filling blends egg yolks, whole eggs, milk, cream, and a pinch of nutmeg with cooked bacon, sautéed onion, garlic, and shredded cheese for flavor and moisture.
The cooking process bakes the crust first to ensure sturdiness, then the filling is poured in and cooked until set. The contrast between the crisp hash brown crust and the smooth, flavorful filling creates a texture and taste balance that defines this quiche. It can serve as a main dish for brunch or breakfast and pairs well with fresh greens or a light salad.
Starchy potatoes such as Russet or similar varieties are recommended for the crust to achieve a fluffy inside with a crispy exterior. Use a pie dish without a removable base to prevent leaking. The quiche keeps well refrigerated up to three days and reheats best in the oven to restore the crust’s crispness.
Ingredients
Hash Brown Crust
- 1.2 lb / 600g potato Note 1) OR 4 cups (not packed) frozen shredded hash browns, thawed, starchy
- 2 tbsp butter melted, unsalted
- 1 tsp salt
- butter , for greasing
- cooking spray or olive oil
Egg Mixture
- 2 egg yolk
- 2 egg
- 1 cup milk (preferably full cream, but low fat will also work)
- 3/4 cup cream
- Pinch nutmeg optional, freshly grated
- 1/2 tsp salt
- black pepper
Filling
- 1/2 tbsp butter
- 6 oz / 180g Bacon , cut into large dice (about 1cm x 0.5cm / 2/3" x 1/5")
- 1 onion diced (or half a large onion, small
- 1 garlic minced, clove
- 3/4 cup cheese tasty, cheddar or gruyere, grated
Instructions
- Preheat oven to 425F/220C with the oven shelf in the top 1/3 of the oven.
- Grease a 9"/ 23cm pie dish (Note 2)
Hash Brown Crust
- If shredding potatoes yourself, peel and grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.
- Take a handful of the rinsed grated potatoes OR the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl. Repeat with remaining potato. You should have about 4 cups of shredded potato.
- Add melted butter and salt and mix to combine.
- Pour the shredded potato into the pie dish. Use a large dessert spoon to spread the hash browns over the base and side of the pie dish.
- Use your hands or a spatula to pat down the base of the hash brown crust so it is fairly firmly packed.
- Spray the hash brown crust with oil spray (I used olive oil spray).
- Bake the crust for 30 minutes.
Prepare Filling & Egg Mixture
- While the crust is baking, melt 1/2 tbsp butter in a fry pan over medium high heat.
- Add onion, garlic and bacon into the fry pan. Saute until the onion is translucent and the bacon is just starting to brown (but not crisp).
- Remove from the stove and set aside to cool slightly.
- Place Egg Mixture ingredients in a bowl and whisk to combine.
Fill Quiche
- When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.
- Scatter the bacon onion mixture across the base, then the cheese.
- Then pour the Egg Mixture in.
Baking the Quiche
- Return the quiche to the oven and turn the oven down to 180C/350F.
- Bake for 25 minutes, or until the Filling is set. Test this either by inserting a skewer into the centre (it should come out clean) or by touching the centre gently (it should spring back).
- Let it rest for 5 to 10 minutes before serving.
Notes
- Use starchy potatoes like Russet or King Edward for best crust texture.
- Choose a pie dish without a removable base to avoid filling leaks during baking.
- This quiche reheats well in the oven and keeps up to three days refrigerated.
- Reheating in the oven helps re-crisp the hash brown crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 174g | |
| Calories | 311cal | 16% |
| Carbohydrates | 15.6g | 5% |
| Protein | 15.6g | 31% |
| Fat | 20.7g | 32% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 146mg | 49% |
| Sodium | 1093mg | 46% |
| Potassium | 503mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3.2g | 6% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 140mg | 14% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
