Hash Brown Quiche
This is 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 and a touch of heartiness for the hungriest appetites.
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.