We’re iced in for yet another day, so I started the day rummaging through the staples in my fridge in order to rustle up something for breakfast. One of my “go to” recipes has long been baked eggs. They’re simple to do and a great way to cook a large batch of eggs in a short period of time. And I just happened to have hash brown potatoes on hand making these the perfect dish.
Being raised by a Mom who always had staples in her pantry and in her fridge, I’m usually quite prepared for inclement weather events.
I love shirred eggs, also known as baked eggs. Baking eggs in muffin tins or ramekins, sometimes lined with a thin slice of ham, is always a favorite for brunch. This is twist on shirred eggs with the delicious characteristics of a creamy quiche. It’s an easy and tasty way to whip up a batch of eggs for brunch. Using a basic quiche recipe, you simply substitute shredded potatoes for the traditional pastry crust. The potatoes add an unexpected layer of texture and flavor with an added heartiness for the hungriest appetites.
For this recipe I add grated Fontina, a creamy, nutty cheese, but Gruyère or Jarlsberg are other great options. You can use freshly grated potatoes or Simply Potatoes, found in the dairy section of most food markets, are a huge timesaver and the quality is excellent. Mix butter and olive oil into the hash browns with a sprinkling of kosher salt, black pepper, and cayenne pepper. The eggs are mixed with half and half plus the Fontina cheese and seasoned with kosher salt, black pepper, freshly grated nutmeg and a touch more cayenne pepper for a bit of heat.
The egg custard is ladled into the hash brown crust then baked until it’s delicate and set.
Perfect for breakfast or brunch, these are sure to please!
Quiche with Hash Brown Crust
For the hash brown crust:
1 package hash brown potatoes, 20-ounces or about 4 cups freshly grated potatoes
2 tablespoons melted butter
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon cayenne pepper
For the egg custard:
5 extra-large eggs
2 cups half and half
½ cup grated Fontina cheese, or other creamy, nutty cheese such as Gruyère or Jarlsberg
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon freshly grated nutmeg
¼ teaspoon cayenne pepper
Preheat the oven to 400-degrees. In a large mixing bowl add the hash brown potatoes, the melted butter, olive oil, kosher salt, black pepper and cayenne pepper. Stir together until seasonings are evenly mixed into the potatoes.
Thoroughly spray the inside of 8 large muffin cups or 12 standard size muffin cups. Evenly divide the seasoned hash brown potatoes between the cups. Firmly press the hash browns into the muffin cups creating the crust.
Bake for 15 minutes in a 400-degree oven until the hash browns are tender and the tops are starting to crisp.
While the hash browns are cooking whisk together the eggs, the half and half, shredded Fontina cheese, kosher salt, black pepper, and cayenne pepper.
Ladle the egg custard into the hash brown crusts and return the pan to the oven.
Lower the temperature to 350-degrees and cook for 20 minutes or until the quiche filling is just set in the center. (If the tops of the hash browns start to brown too much, lay a sheet of foil loosely over the top of the pan.)
Let the quiche rest about 5 minutes. To remove, use a small, thin rubber spatula and work around and under the quiche to lift out of the muffin cups.
Makes 8 individual quiche, or 12 small quiche.
Hash Brown Quiche
Equipment
- Muffin pans with 8 large cups, or small pans with 12 cups
Ingredients
- For the hash brown crust:
- 1 package hash brown potatoes, 20-ounces or about 4 cups freshly grated potatoes
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon cayenne pepper
- For the egg custard:
- 5 extra-large eggs
- 2 cups half and half
- ½ cup grated Fontina cheese, or other creamy, nutty cheese such as Gruyère or Jarlsberg
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon cayenne pepper
Instructions
- To make the crust:
- Preheat the oven to 400-degrees. In a large mixing bowl add the hash brown potatoes, the melted butter, olive oil, kosher salt, black pepper, and cayenne pepper. Stir together until seasonings are evenly mixed into the potatoes.
- Thoroughly spray the inside of 8 large muffin cups or 12 standard size muffin cups. Evenly divide the seasoned hash brown potatoes between the cups. Firmly press the hash browns into the muffin cups creating the crust.
- Bake for 15 minutes in a 400-degree oven until the hash browns are tender and the tops are starting to crisp.
- While the hash browns are cooking whisk together the eggs, the half and half, shredded Fontina cheese, kosher salt, black pepper, and cayenne pepper.
- Ladle the egg custard into the hash brown crusts and return the pan to the oven. Lower the temperature to 350-degrees and cook for 18 to 20 minutes or until the quiche filling is just set in the center. (If the tops of the hash browns start to brown too much, place a sheet of foil over the top of the pan.)
- Let the quiche rest about 5 minutes. To remove, use a small, thin rubber spatula and work around and under the quiche to lift out of the muffin cups.
