Description
Savory Spanish tortilla-inspired quiche nestles perfectly in a crispy hashbrown crust, blending traditional Spanish flavors with modern breakfast innovation. Potato, egg, and pepper layers create a delightful meal you’ll crave from first bite to last.
Ingredients
Scale
Main Ingredients:
- 8 cups shredded hash browns
- 3 eggs
- 1 cup heavy whipping cream
- 1 3/4 cups shredded white cheddar cheese
Binding and Seasoning Ingredients:
- 1 egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Fat and Moisture Ingredients:
- 8 tablespoons unsalted butter, melted
- Cooked hash browns (reserved from crust)
Instructions
- Craft the Potato Crust: Heat oven to 400F (200C). In a large bowl, blend hash browns with seasonings, melted butter, and an egg until thoroughly combined. Create a smooth mixture ensuring even distribution of ingredients.
- Shape the Crust: Line a 9-inch springform pan with parchment paper. Carefully press three-quarters of the potato mixture along bottom and sides, forming a uniform, thick layer with no visible gaps or thin spots.
- Initial Baking: Slide the crust into preheated oven. Roast for 25-30 minutes until edges turn golden and crispy, developing a sturdy foundation for the quiche.
- Hash Brown Toasting: While crust bakes, warm a skillet over medium heat. Sauté remaining hash browns until achieving a rich, caramelized exterior. Transfer toasted potatoes to a separate plate.
- Egg Custard Preparation: Whisk eggs with cream, introducing subtle nutmeg and incorporating shredded cheddar for enhanced flavor complexity.
- Quiche Assembly: Reduce oven temperature to 350F (175C). Distribute first cheese layer across partially baked crust. Arrange toasted hash browns evenly, creating a textural base.
- Final Layering: Gently pour egg custard over the hash browns, ensuring complete coverage. Sprinkle remaining cheese across the surface.
- Final Baking: Bake for 45 minutes until center sets and top achieves a beautiful golden-brown hue.
- Resting and Serving: Allow quiche to rest 10 minutes, enabling structural stabilization. Slice and serve, enjoying either warm or at ambient temperature.
Notes
- Customize the crust by using sweet potato or cauliflower hash browns for a nutritious twist.
- Prevent soggy bottom by thoroughly squeezing excess moisture from potatoes before mixing with egg and butter.
- Create a gluten-free version by ensuring all ingredients, especially cheese, are certified gluten-free.
- Enhance flavor complexity by adding smoked paprika or chopped herbs like chives or parsley to the egg mixture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 8
- Calories: 347 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 180 mg