Crispy Hash Brown Crust Quiche Lorraine
This recipe for a Hash Brown Crust Quiche Lorraine is a delicious and easy-to-make twist on the classic. The crispy potato crust provides a unique and satisfying base for a flavorful filling of smoky bacon, onions, and creamy eggs.
About Time:
- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
Ingredients:
- 4 medium potatoes (such as Maris Piper)
- 6 smoked bacon medallions (finely chopped) or 150g lean smoked lardons
- 1 onion (finely chopped)
- Salt and pepper to taste
- 4 eggs
- 30g mature cheddar cheese, grated
- Cooking spray
Instructions:
- Prepare the Potato Crust:
- Peel and grate the potatoes into a bowl of cold water.
- Rinse the grated potatoes thoroughly under cold water in a colander to remove excess starch.
Squeeze out as much moisture as possible from the potatoes using your hands. - Press the shredded potatoes firmly and evenly into a greased quiche or pie dish to form a crust.
- Season with salt and pepper.
- Spray the crust with cooking spray.
- Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until golden brown and crispy.
- Cook the Filling:
- While the crust bakes, cook the bacon in a skillet until crispy.
- Add the chopped onion to the skillet and cook until softened.
- Assemble and Bake:
- In a bowl, whisk together the eggs, grated cheese, salt, and pepper.
- Pour the egg mixture evenly over the cooked bacon and onion in the crust.
- Bake for an additional 25-30 minutes, or until the quiche is set and golden brown on top.
- Serve:
- Let the quiche cool slightly before slicing and serving.
Tips:
- For extra flavor, add a tablespoon of Dijon mustard to the egg mixture.
- Substitute spinach or other leafy greens for some of the bacon.
- Add diced mushrooms or bell peppers to the filling.
- Serve with a side salad or fresh fruit for a complete meal.