Hashed Brown Quiche *

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Servings: 6 Difficulty: Intermediate
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Crispy potato crust filled with creamy eggs and sharp cheese
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This Hashed Brown Quiche transforms leftover or fresh potatoes into a crispy, golden crust that cradles a rich, savory egg filling. The combination of sharp cheddar, creamy evaporated milk, and a hint of mustard creates a comforting, hearty dish perfect for brunch or a light dinner. The texture is a delightful contrast between the crunchy potato base and the soft, custard-like interior. It&# 226;€™s a rustic, home-style favorite that brings warmth to any table, especially on weekend mornings or when you need a satisfying meal that feels both indulgent and homemade.

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Hashed Brown Quiche *

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 76.3

Description

This Hashed Brown Quiche transforms leftover or fresh potatoes into a crispy, golden crust that cradles a rich, savory egg filling. The combination of sharp cheddar, creamy evaporated milk, and a hint of mustard creates a comforting, hearty dish perfect for brunch or a light dinner. The texture is a delightful contrast between the crunchy potato base and the soft, custard-like interior. It&# 226;€™s a rustic, home-style favorite that brings warmth to any table, especially on weekend mornings or when you need a satisfying meal that feels both indulgent and homemade.

Ingredients

Directions

  1. Heat vegetable oil in a cast-iron skillet over medium heat.
  2. Add the finely chopped onion and cook until translucent and soft, about 3-4 minutes.
  3. Add the shredded potatoes to the skillet.
  4. Cover the skillet with a lid and cook over low heat for 5 to 7 minutes, stirring 2 or 3 times until potatoes are translucent and slightly browned.
  5. Meanwhile, whisk together eggs, heavy cream (or evaporated milk), soy sauce, dry mustard, and fresh ground pepper in a bowl or blender until smooth.
  6. Preheat your oven to 350°F (175°C).
  7. Remove the skillet from the heat source.
  8. Using a spatula or wooden spoon, press the cooked potato mixture firmly over the bottom and up the sides of the skillet to form a crust.
  9. Pour the egg mixture evenly into the potato crust.
  10. Sprinkle the top evenly with shredded sharp cheddar cheese, chopped fresh parsley, paprika, and grated Parmesan cheese.
  11. Bake for 40 to 45 minutes, or until the filling is set, the crust is browned, and the cheese is bubbly.
  12. Let cool slightly, then cut into wedges to serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 76.3kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quiche, hashed brown, potato crust, egg breakfast, brunch recipe, cheddar cheese, comfort food, baked eggs, potato dish, cast iron skillet, savory pie, home cooking, cheese quiche, weekend brunch, eggs benedict alternative
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