Quiche is a brunch superstar, loved for its versatility and savory, custardy goodness. But have you ever tried making quiche with a hash brown crust? It’s a game-changer, and we’ll walk youthrough all the steps to make this recipe a success!
I first shared this Quiche with a Hash brown recipe back in 2015, and it received a ton of comments with lots of feedback. Since then, I’ve gone back to the drawing board and rewritten the recipe and instructions to make them easier to follow. My hope is that these revisions address any concerns that any of you had and making sure this recipe comes out perfectly.
So, let’s get straight to it, shall we?
Making quiche with a hash brown crust does involve several steps, but it’s not excessively time-consuming.
Here’s a breakdown of the time involved:
- Preparation: Preparing the crust and the filling typically takes about 15-20 minutes. This includes thawing the hash browns, mixing ingredients and sautéing the vegetables.
- Baking: The hash brown crust needs to bake in the oven for about 20-25 minutes before adding the filling. The quiche then bakes for an additional 35-40 minutes. So, the total baking time is around 55-65 minutes.
- Cooling: After baking, the quiche should cool for a few minutes before serving. This usually takes about 10-15 minutes.
In total, you can expect to spend approximately 90 minutes from start to finish, including preparation, baking, and cooling. While it’s not an extremely quick dish, it’s also not overly time-consuming, making it a feasible option for a leisurely brunch or special occasion. Plus, the delicious results are well worth the effort!
Can It Be Made in Advance?
Yes, which makes it a convenient option for hosting brunches or preparing meals ahead of time,
- Prepare and Bake: Follow the recipe instructions up to the point where you’ve baked the quiche, and it’s fully cooked. Allow it to cool slightly.
- Cool and Refrigerate: Once the quiche has cooled to room temperature, cover it securely with plastic wrap or aluminum foil. Ensure it’s tightly sealed to prevent moisture from getting in. Refrigerate it. It can be stored in the refrigerator for up to 2-3 days.
- Reheat: When you’re ready to serve, preheat your oven to around 350°F (175°C). Place the quiche in the oven for about 15-20 minutes, or until it’s heated through. You can also reheat individual slices in the microwave if you prefer a quicker option.
- Alternatively, the hashbrown crust can be made in advance by prebaking it for 20-25 min. Allow it to cool completely. Cover it tightly with plastic wrap or aluminum foil to prevent moisture from getting in. You can store the crust in the refrigerator for up to 2-3 days. Continue with the recipe as written when ready.
- Sogginess: Frozen hash browns can release moisture as they thaw and cook. To prevent this, it’s essential to squeeze out as much moisture as possible from the thawed hash browns before forming the crust.
- Fragility: Hash brown crusts can be more fragile than traditional pastry crusts. Take care when pressing the hash browns into the pan to avoid creating holes or cracks.
- Seasoning: Hash browns can be relatively plain on their own. Ensure you season the hash brown crust adequately with salt, pepper, and any desired herbs or spices to enhance its flavor.
- Browning: Achieving even browning on the hash brown crust can be a challenge. During baking, rotate the pan if necessary to ensure even browning.
- Sticking: Using a non-stick pan, spraying it with Pam, lining it with parchment paper and greasing again will (hopefully) ensure a smooth release from the spring form pan.
Leaking was also a concern:
- Grease the Pan Thoroughly: Greasing helps create a barrier between the hash browns and the pan, reducing the risk of sticking and leaking.
- Use Parchment Paper: Placing a round piece of parchment paper at the bottom of the pan and up the sides before pressing in the hash brown mixture can further prevent sticking and leakage. Make sure it’s large enough to cover the entire bottom of the pan.
- Compact the Hash Browns: When pressing the hash brown mixture into the pan to form the crust, make sure to compact it tightly and evenly. Pay extra attention to the edges to create a seal against potential leaks.
- Bake on a Baking Sheet: To catch any potential spills or leaks, place the springform pan or pie dish on a larger baking sheet or tray. This will prevent any mess in your oven and make cleanup easier.
- Monitor the Crust: While baking the hash brown crust before adding the filling, keep an eye on it to ensure it doesn’t become too brown or develop cracks that could lead to leaks. If you notice any cracks forming, you can gently press them back together with a spatula.
How To Make a Quiche with a Hash brown Crust:
The full instructions are in the recipe card below, so I won’t bore you. I just wanted to give you some idea on what the recipe entails:
- Prepare the Hash Brown Crust: Mix the hash browns with the butter, salt, and pepper. Press the mixture into a greased pan and bake until it’s crispy and golden brown.
- Create the Filling: Whisk together eggs, milk, salt, pepper, and nutmeg. Layer shredded cheese, sautéed veggies and cooked bacon or ham (optional) on top of the baked crust.
- Pour the Egg Mixture: Pour the egg and milk mixture on top.
- Bake: Bake until it’s set and golden brown on top.
- Cool and Serve: Allow the quiche to cool for a few minutes before serving. Slice and enjoy!
I created this recipe based on my love of spinach, sauteed veggies and all things cheese. However, there are so many variations you can try:
- Classic Quiche Lorraine: A timeless favorite made with bacon and Swiss or Gruyère cheese.
- Vegetarian Delight: Load it up with sautéed spinach, mushrooms, bell peppers, onions, and your choice of cheese.
- Mediterranean Twist: Incorporate ingredients like feta cheese, sun-dried tomatoes, Kalamata olives, and fresh basil.
- Tex-Mex Flair: Create a Tex-Mex quiche by using ingredients like diced green chilies, jalapeños and cheddar cheese.
- Garden Quiche: Feature fresh herbs like basil, thyme, or rosemary, along with a mix of cherry tomatoes, zucchini, and mozzarella cheese.
- Ham and Cheese: A classic combination of diced ham and your favorite cheese, like cheddar or Swiss.
- Quiche Florentine: Highlight spinach and feta cheese for a Greek-inspired quiche.
- Goat Cheese and Roasted Red Pepper: Creamy goat cheese pairs beautifully with roasted red peppers and a touch of fresh basil.
- Caramelized Onion and Brie: Sweet caramelized onions combined with rich, creamy Brie cheese create an indulgent filling.
Feel free to mix and match ingredients to create your own signature quiche. I’d love to hear if you’ve tried this for the first or tenth time below!
LOOKING FOR MORE BREAKFAST IDEAS?
- Perfectly Poached Eggs: Unlock the art of poaching eggs to perfection, with yolks that ooze like liquid gold.
- Fluffy Scrambled Eggs: Uncover the secret technique for achieving irresistibly light and fluffy scrambled eggs that melt in your mouth.
- Broccoli, Tomato, and Cheddar Frittata: Dive into a savory breakfast adventure with this delicious frittata, featuring the vibrant flavors of broccoli, juicy tomatoes, and cheddar cheese.
SPINACH AND GRUYERE CHEESE QUICHE WITH HASH BROWN CRUST
Like this recipe? Pin it to your BRUNCH board!
This exquisite quiche is for those who appreciate the savory combination of a quiche filling with the crispy goodness of a hash brown crust.
For the Hash Brown Crust:
- 3 Cups Frozen Hash browns, thawed and excess moisture squeezed out
- 3 Tbsp. Melted Butter
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
For the Quiche Filling:
- 3–4 slices Bacon, cooked and crumbled ( or diced ham)
- 6 Large Eggs
- ½ Cup Whole Milk
- 1 ½ Cups Gruyere cheese, shredded
- ½ Cup Diced Bell peppers (both red and green)
- ¼ Cup Diced Onion
- 2 Cloves Garlic, minced
- 1 Pkg. (about 6 ounces) Baby Spinach
- Salt and pepper to taste
- Pinch of nutmeg (optional)
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Hash Brown Crust:
- Grease a 9-inch springform pan or pie dish. Line it with parchment paper cut to size, including the sides. Grease it again, lightly.
- In a large mixing bowl, combine the thawed hash browns, melted butter, egg, salt, and pepper.
- Press the hash brown mixture evenly into the bottom and up the sides of the pan to form a crust.
- Bake the crust in the preheated oven for 20-25 minutes, or until it becomes golden brown and slightly crispy.
3. Prepare the Quiche Filling:
- Meanwhile, whisk together the eggs, milk, salt, pepper, and nutmeg, if desired in a bowl. Set aside.
- In a skillet, sauté the diced bell peppers, onion, and minced garlic until they soften, about 6-8 minutes. Add the baby spinach and cook until it wilts, then remove from heat.
- Remove the quiche from the oven. Sprinkle half of the shredded Gruyere cheese evenly over the baked hash brown crust.
- Add the crumbled bacon (or ham) evenly over the cheese. Add the sauteed peppers and onions.
- Pour the egg mixture over the vegetables and bacon.
- Sprinkle the remaining Gruyere cheese on top.
4. Bake the Quiche:
- Reduce the oven temperature to 350°F (175°C).
- Place the springform pan on a baking sheet (to catch any potential spills) and bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown. You can check for doneness by inserting a knife or toothpick into the center – it should come out clean.
5. Cool and Serve:
- Allow the quiche to cool before removing it from the pan.
- Garnish with fresh herbs like parsley or chives, sour cream, salsa, avocado slices, crumbled feta if desired.