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Spanish Tortilla-Inspired Quiche With Hashbrown Crust

Spanish Tortilla-Inspired Quiche With Hashbrown Crust
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This Easy Spanish Tortilla-Inspired Quiche With Hashbrown Crust combines the rustic flavors of a classic Spanish tortilla with the creamy, fluffy texture of a quiche, all nestled in a crispy hashbrown crust. Perfect for brunch, breakfast, lunch, or dinner, this versatile and flavorful dish is simple to prepare and can be customized with your favorite vegetables, meats, or cheeses for a satisfying meal.

Ingredients

Scale

Crust

  • 3 cups frozen hashbrowns, thawed
  • 1 tablespoon olive oil (for greasing the pie dish)

Filling

  • 6 large eggs (room temperature)
  • 1/2 cup milk or cream
  • 1 small red bell pepper, diced
  • 1 medium onion, finely chopped
  • 1 cup potatoes, thinly sliced or diced (pre-cooked)
  • 1 cup grated cheese (Manchego, cheddar, or Monterey Jack)
  • 1 tablespoon olive oil (for sautéing)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Hashbrown Crust: Begin by pressing thawed hashbrowns firmly into the bottom and up the sides of a greased 9-inch pie dish to form an even crust. Bake in a preheated oven at 400°F (200°C) for about 15 minutes or until the edges are golden and crispy. This ensures a sturdy, crunchy base that holds the filling well.
  2. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onions and diced red bell peppers, cooking until softened and slightly caramelized, about 5-7 minutes. Then add the diced or sliced pre-cooked potatoes and sauté for another 5 minutes until tender but not mushy, enhancing the classic Spanish tortilla flavor.
  3. Mix the Egg Filling: In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until frothy and combined. Stir in the sautéed vegetables and grated cheese, mixing thoroughly to create a rich and flavorful filling.
  4. Assemble and Bake: Pour the egg and vegetable mixture evenly over the partially baked hashbrown crust. Return the quiche to the oven and bake at 350°F (175°C) for 30-35 minutes, or until the quiche is set and lightly golden on top. Remove from oven and let cool slightly before slicing for clean cuts.

Notes

  • Press hashbrowns tightly into the pan to ensure the crust holds together and becomes crispy instead of soggy.
  • Use room temperature eggs to help the filling bake evenly and prevent cracks.
  • Pre-cook potatoes to avoid raw texture in the filling and to reduce overall baking time.
  • Do not overfill the quiche; leave some space at the top to prevent spillover and messy edges.
  • Allow the quiche to cool before slicing so the pieces hold their shape beautifully.

Nutrition

Keywords: Spanish tortilla quiche, hashbrown crust quiche, easy quiche recipe, gluten-free quiche, Spanish-inspired brunch, baked egg dish

Find it online: https://recipesemilly.com/spanish-tortilla-inspired-quiche-with-hashbrown-crust/