Name: Quiche Lorraine with Hashbrown Crust Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 4 tablespoons butter, melted, divided in half; 1 package (16 oz) frozen shredded hash brown potatoes, thawed; 1 egg; Salt and pepper to taste; 8 large eggs; 1 cup milk; 1 cup shredded cheddar cheese; 1 cup ham, chopped; 1 tablespoon minced fresh oregano; 1 teaspoon red pepper flakes; Salt and pepper to taste

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Introduction

Quiche Lorraine with a hashbrown crust is a delightful twist on the classic French dish. This recipe combines a crispy potato crust with a savory filling of ham, cheddar, and herbs for a perfect brunch or light dinner.

A close-up view of a round savory pie with a golden-brown, crispy shredded potato topping that has browned edges and scattered green herb bits on top. Below the topping is a creamy, cheesy layer mixed with small chunks of pink ham, with a firm, slightly crumbly brown base crust holding all the layers together. The pie is placed on a white plate with a ridged edge, set on a white marbled surface, and a slice is cut revealing all the layers inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons butter, melted, divided in half
1 package (16 oz) frozen shredded hash brown potatoes, thawed
8 large eggs
1 cup milk
1 cup shredded cheddar cheese
1 cup ham, chopped
1 Tbsp minced, fresh oregano
1 tsp red pepper flakes
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). This ensures the hashbrown crust cooks properly and the filling sets beautifully.
Step 2: Prepare a 9-by-2 1/2-inch springform pan by brushing it with 2 tablespoons of melted butter.
Step 3: Cut strips of parchment paper to line the sides of the pan, then brush the parchment with the remaining melted butter to prevent sticking.
Step 4: Place the thawed hashbrowns in a colander and squeeze out all excess moisture; dry them slightly to help achieve a crispy crust.
Step 5: In a large bowl, combine the dried hashbrowns with 2 tablespoons melted butter, 1 egg, salt, and pepper. Mix thoroughly until the hashbrowns are evenly coated and sticky.
Step 6: Press the hashbrown mixture firmly onto the bottom and up the sides of the prepared pan, creating an even crust using your fingers or the back of a spoon.
Step 7: Place the pan on a rimmed baking sheet and bake the crust for 20-25 minutes until set and lightly browned on the edges.
Step 8: Meanwhile, whisk the remaining 7 eggs with the milk in a large bowl until well combined and slightly frothy.
Step 9: Add shredded cheddar, chopped ham, minced oregano, red pepper flakes, salt, and pepper to the egg mixture; stir gently to combine.
Step 10: Pour the filling evenly into the pre-baked hashbrown crust.
Step 11: Bake for 45-50 minutes, or until the quiche filling is set and mostly firm in the center.
Step 12: Let the quiche cool in the pan for 10-15 minutes before removing the sides and serving warm or at room temperature.

Tips & Variations

For extra crispiness, ensure the hashbrowns are squeezed dry before mixing with butter and egg.
Substitute ham with cooked bacon or sautéed mushrooms for different flavors.
Try adding sautéed onions or bell peppers to the filling for added texture and taste.
Use fresh oregano or substitute with thyme for a slightly different herbal note.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or a 350°F oven until warmed through. For best texture, reheat in the oven rather than the microwave.

How to Serve

A close-up view of a round slice of baked dish on a white plate with ridged edges, showing three distinct layers: a bottom layer of golden-brown crispy crust, a thick middle layer of creamy mixture with chunks of pinkish ham, and a top layer of shredded potatoes baked to a golden color with some browned, crispy edges and small green herb pieces scattered on top, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the quiche in advance?

Yes, you can assemble the quiche a few hours ahead and refrigerate it before baking. Let it come to room temperature for about 20 minutes before baking.

What if I don’t have a springform pan?

You can use a regular pie dish, but the parchment lining and careful removal may be more difficult. The hashbrown crust may be thicker or less even without the springform pan’s sides for shaping.