A classic quiche Lorraine with a hash brown crust! We bet your local brunch bistro doesn’t have this on their menu…..so how about having brunch at home this weekend? You can stay in your PJ’s and coffee refills are free. AND this Hash Brown Crust Quiche has about 1/3 less calories than traditional quiche.
The edges are brown and crispy like a hash brown and the filling is a traditional Quiche Lorraine filling with bacon, onion, cheese and egg. The base is also made of hash browns so when you pour the filling in, the potato and egg mixture meld together and turns gratin-like when it bakes.
It smells and tastes rich and indulgent. But guess what? This actually has less calories than the traditional Quiche Lorraine because the hash brown crust has less than half the calories of pastry dough! It’s incredible isn’t it?? It’s because pastry dough is made with flour and butter which has a lot more calories than potato. This keeps really well in the fridge and freezer, like a normal quiche. We highly recommend reheating it in the oven so you can make the edges crispy again!
Ingredients
HASH BROWN CRUST
4 cups (not packed) frozen shredded hash browns, thawed
2 tbsp unsalted butter , mellted
1 tsp salt
Butter , for greasing
Oil spray
EGG MIXTURE
2 egg yolks
2 eggs
1 cup Farmer's All Natural milk
3/4 cup Farmer's All Natural heavy cream
Pinch of freshly grated nutmeg (optional)
1/2 tsp salt
Black pepper
FILLING
1/2 tbsp butter
6 oz bacon , cut into large dice
1 small onion , diced
1 garlic clove , minced
3/4 cup grated cheese (tasty, cheddar or Gruyere)
Instructions
Preheat oven to 425 with the oven shelf in the top 1/3 of the oven.
Grease a 9"
HASH BROWN CRUST
Thawed frozen shredded hash browns
Take a handful of the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl. Repeat with remaining potato. You should have about 4 cups of shredded potato.
Add melted butter and salt and mix to combine.
Pour the shredded potato into the pie dish. Use a large spoon to spread the hash browns over the base and side of the pie dish.
Use your hands or a spatula to pat down the base of the hash brown crust so it is fairly firmly packed.
Spray the hash brown crust with oil spray
Bake the crust for 30 minutes.
PREPARE FILLING & EGG MIXTURE
While the crust is baking, melt 1/2 tbsp butter in a fry pan over medium high heat.
Add onion, garlic and bacon into the fry pan. Saute until the onion is translucent and the bacon is just starting to brown (but not crisp).
Remove from the stove and set aside to cool slightly.
Place Egg Mixture ingredients in a bowl and whisk to combine.
FILL QUICHE
When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.
Scatter the bacon onion mixture across the base, then the cheese.
Then pour the Egg Mixture in.
BAKING THE QUICHE
Return the quiche to the oven and turn the oven down to 350.
Bake for 25 minutes, or until the Filling is set. Test this either by inserting a skewer into the center (it should come out clean) or by touching the center gently (it should spring back).
Let it rest for 5 to 10 minutes before serving.
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