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Spanish Tortilla-Inspired Quiche With Hashbrown Crust

Spanish Tortilla-Inspired Quiche With Hashbrown Crust
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A delicious fusion of Spanish and French cuisines, this Spanish Tortilla-Inspired Quiche With Hashbrown Crust features a crispy golden hashbrown crust filled with a creamy, savory mixture of eggs, potatoes, onions, and cheese. Perfect for breakfast, brunch, lunch, or a light dinner, this versatile recipe is easy to make with simple ingredients and customizable to suit your taste preferences.

Ingredients

Scale

For the Hashbrown Crust

  • 3 cups frozen or fresh shredded potatoes (hashbrowns)
  • 1 tablespoon olive oil (for greasing the pie dish)

For the Filling

  • 5 large eggs, room temperature
  • 1/2 cup cream or milk
  • 1 cup sliced potatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 cup shredded mild cheddar or manchego cheese
  • 2 tablespoons olive oil (for sautéing)
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1 tablespoon fresh parsley or thyme, chopped

Instructions

  1. Prepare the Hashbrown Crust: Press hashbrowns evenly into a greased 9-inch pie dish to form a compact crust. Bake at 400°F (200°C) for about 20 minutes until golden and crispy.
  2. Sauté the Onions and Potatoes: While the crust bakes, heat olive oil in a pan over medium heat. Lightly sauté the sliced onions and sliced potatoes until tender and slightly caramelized, about 8-10 minutes.
  3. Mix the Egg Filling: In a large bowl, whisk together the eggs, cream or milk, salt, pepper, and cheese. Gently fold in the sautéed onions and potatoes until well combined.
  4. Assemble and Bake: Pour the egg and vegetable mixture over the pre-baked hashbrown crust. Bake at 350°F (175°C) for 30 to 40 minutes, or until the quiche is set and golden on top. Test doneness by inserting a knife into the center; it should come out clean.
  5. Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing. This resting helps the filling firm up and makes serving easier.

Notes

  • Press the crust well to avoid gaps and ensure a sturdy base.
  • Sauté potatoes beforehand to prevent raw texture inside the quiche.
  • Use room temperature eggs for a smoother filling.
  • Check quiche near the end of baking to prevent overcooking and dryness.
  • Let the quiche rest before slicing to help it hold its shape.

Nutrition

Keywords: Spanish tortilla, quiche, hashbrown crust, gluten free, breakfast, brunch, savory pie, cheesy quiche, potato crust

Find it online: https://elenaglam.com/spanish-tortilla-inspired-quiche-with-hashbrown-crust/