“Smells and tastes rich and indulgent.”
For the Hash Brown Crust
- 1.2 pounds of starchy potatoes or 4 cups (not packed) frozen shredded hash browns, thawed
- 2 tablespoons of unsalted butter, melted
- 1 teaspoon of salt
- Butter, for greasing
- Oil spray (or olive oil)
For the Egg Mixture
- 2 egg yolks
- 2 eggs
- 1 cup of milk (preferably full cream, but low-fat will work as well)
- ¾ cup of cream
- Pinch of freshly grated nutmeg (optional)
- ½ teaspoon of salt
- Black pepper
For the Filling
- ½ tablespoon of butter
- 6 ounces of Circle B Ranch Hickory Smoked bacon diced into large pieces (2/3’’ x 1/5”)
- 1 small onion, diced (or ½ large)
- 1 garlic clove, minced
- ¾ cup grated cheese (Cheddar or Gruyere)
For the Crust
- Preheat the oven to 425° F, with the oven shelf in the top 1/3 of the oven.
- Grease a 9-inch pie dish.
- 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.
- 4. Take a handful of the rinsed grated potatoes, OR the thawed frozen shredded hash browns, and squeeze the excess water out. Then place them into a large bowl. Repeat this process with the remainder of the potatoes. You should have about 4 cups of the shredded potatoes.
- 5. Add melted butter and salt and mix to combine.
- 6. Spray the hash brown crust with oil spray.
- 7. Bake the crust for 30 minutes.
Filling and Egg Mixture
- 1. While the crust is baking, melt ½ teaspoon of butter in a frying pan over medium-high heat.
- 2. Add onion, garlic, and bacon into the pan. Saute until the onion is translucent and the bacon is just starting to brown (but not crisp).
- 3. Remove from the stove and set aside to cool slightly.
- 4. Place the egg mixture ingredients in a bowl and whisk to combine.
To Fill the Quiche
- 1. 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.
- 2. Scatter the bacon and onion mixture across the base, then the cheese.
- 3. Then pour the egg mixture in.
Baking the Quiche
- 1. Return the quiche to the oven and turn the oven down to 350°.
- 2. Bake for 25 minutes, or until the filling is set. Test this either by inserting a skewer into the center (it should come out clean) or by touching the center gently (it should spring back).
- 3. Let it rest for 5-10 minutes before serving.
- *Hash brown crust has less than half of the calories the regular quiche pastry crust does.
- *You need to use starchy potatoes for the hash browns so they will cook correctly; Russets are the best to use.
- * Make sure to use a pie dish that doesn’t have a removable base. If you do, there is a high risk that the filling will leak out and drip into the oven while it bakes.
- *The quiche reheats really well in the oven and lasts for up to 3 days in the refrigerator. Keeps really well in the fridge and freezer, and reheating the quiche in the oven will make the edges nice and crispy again.