A day late but it’s worth the wait! RECIPE ⬇️
Vegetable Quiche With Hash Brown Crust:
INGREDIENTS:
• Frozen shredded, seasoned potato hash browns (this seems so specific but all frozen hash browns are not created equal. I used the Great Value brand from walmart)
• 1 Tbs oil or butter
• 1.5 cups baby spinach (roughly chopped)
• 8 oz mushrooms (washed and sliced)
• 3 Tbs chopped green onion (2.5 Tbs for the quiche & 1/2 Tbs for topping)
• 4 cloves of garlic (or measure with your heart!!)
• 1 cup Gouda (shredded)
• 1 cup diced ham
• 4 eggs
• 1/4 cup + 1 Tbs milk
• 1/4 cup + 1 Tbs heavy cream
(OR you can just use 1/2 cup + 2 Tbs of half and half)
• Salt + Pepper to taste
INSTRUCTIONS:
Hash Brown Crust:
• Break hash browns in half and arrange to cover as much of the pie plate as you can (I took them out of the freezer about an hour beforehand to thaw a little)
• Bake at 400 for 10 minutes
• Remove from oven and use a glass to press into pie plate forming the crust
• Bake at 400 for 15-20 minutes until cooked and golden brown
• Set aside while you prepare the filling
The Filling:
• Sauté mushrooms, spinach and ham in 1 Tbs of butter or oil with salt and pepper until you cook all of the water out of the veggies.
• Add in minced garlic and chopped green onion for the last 2 minutes and remove from heat.
• Combine eggs, milk, cream, salt and pepper and blend in a food processor (you can also use a bowl and an immersion blender OR a bowl and good ol’ fork!!)
Now put it all together!
• Layer shredded Gouda on the bottom of the hash brown crust, top with sautéed ingredients, add another layer of shredded Gouda and pour over egg mixture.
• IMPORTANT: Cover the edges with tin foil so it doesn’t burn to a crisp!
• Bake at 350 until it’s no longer jiggly in the middle. Mine took about 30-35 minutes.
• Top with chopped green onions and Enjoy! ☺️🤎
#Quiche #HashBrown #BrunchIdeas #FirstTimeFriday #CozyCooking
If you love brunch dishes that combine comfort with a bit of creativity, this Vegetable Quiche with a Hash Brown Crust is a must-try. One of the reasons I enjoy making quiche is how versatile it is—you can swap out vegetables or meats depending on what you have on hand or what you prefer. For example, instead of ham, you could use cooked bacon or omit meat altogether for a vegetarian option. The hash brown crust adds a delightful twist, providing a crispy, golden base that's different from the traditional pastry crust. From my experience, using frozen, shredded, seasoned hash browns like the Great Value brand from Walmart works excellently because they hold together well and bake up nicely. Be sure to thaw them slightly before forming the crust to avoid clumps and ensure even cooking. When preparing the filling, cooking the mushrooms, spinach, and ham until all moisture evaporates is key to prevent a soggy quiche. Adding green onions and garlic towards the end of sautéing infuses depth of flavor without overpowering the dish. Also, don't underestimate the importance of covering the crust edges with foil to prevent burning during baking. For the custard, blending eggs with milk and cream creates a rich, silky texture that sets perfectly. I sometimes substitute heavy cream with half and half to lighten the dish without sacrificing creaminess. As a tip, test for doneness by gently shaking the quiche; it should no longer jiggle in the center for the best consistency. Finally, topping your quiche with fresh chopped green onions or even fresh herbs like parsley or chives adds a fresh pop of color and taste. This recipe makes for a cozy and hearty meal, great for weekend brunches or a comforting dinner option. Once you try this combination of a fluffy vegetable filling and crispy hash brown crust, you'll likely make it a go-to in your recipe rotation!
Looks delicious!