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Quiche Lorraine with Hashbrown Crust Recipe

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★★★★★

4.6 from 60 reviews

This Quiche Lorraine with a crispy hashbrown crust offers a delightful twist on the classic dish by using a golden, crunchy potato base filled with a savory custard blend of eggs, cheddar cheese, ham, and fresh oregano. Perfect for brunch or a light dinner, it combines rich flavors and textures in a beautifully presented springform pan quiche.

Ingredients

Scale

Crust

  • 4 tablespoons butter, melted, divided in half
  • 1 package (16 oz) frozen shredded hash brown potatoes, thawed
  • 1 egg
  • Salt and pepper to taste

Filling

  • 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

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the quiche and ensure the hashbrown crust cooks properly.
  2. Prepare the springform pan: Brush a 9-by-2 1/2-inch springform pan with 2 tablespoons of the melted butter to prevent sticking and ensure easy removal.
  3. Line the sides: Cut parchment paper strips to line the sides of the pan. Brush the parchment with the remaining melted butter to help prevent sticking and enable clean removal of the quiche.
  4. Drain and dry hashbrowns: Place the thawed hashbrowns in a colander and squeeze out all excess water and moisture. Let them dry slightly to promote crispiness in the crust.
  5. Mix hashbrown crust: In a large bowl, combine the dried hashbrowns, remaining 2 tablespoons melted butter, 1 egg, salt, and pepper. Mix thoroughly until the hashbrowns are evenly coated and sticky to help bind the crust.
  6. Form the crust: Press the hashbrown mixture firmly onto the bottom and up the sides of the prepared springform pan using fingers or the back of a spoon to create a uniform, sturdy crust.
  7. Pre-bake the crust: Place the springform pan on a rimmed baking sheet and bake in the preheated oven for 20-25 minutes until the crust is set and edges are lightly browned, ensuring crispiness and preventing sogginess.
  8. Prepare the filling: While the crust bakes, whisk together the remaining 7 eggs and milk in a large bowl until well combined and slightly frothy for a tender custard base.
  9. Add filling ingredients: Stir in shredded cheddar cheese, chopped ham, minced oregano, red pepper flakes, salt, and pepper gently into the egg mixture. Adjust seasoning to taste.
  10. Assemble the quiche: Carefully pour the prepared filling into the pre-baked hashbrown crust, ensuring even distribution.
  11. Bake the quiche: Return the quiche to the oven and bake for 45-50 minutes until the filling is set and mostly firm in the center with slight jiggle acceptable around edges.
  12. Cool before serving: Remove the quiche from the oven and let it cool in the pan for 10-15 minutes to allow the filling to set further for easier slicing.
  13. Serve: Remove the sides of the springform pan carefully, transfer the quiche to a serving platter, optionally garnish with fresh oregano, slice, and serve warm or at room temperature.

Notes

  • Draining and slightly drying the hashbrowns is critical for a crispy crust; do not skip this step.
  • Lining the pan sides with parchment paper and buttering them helps in clean removal of the quiche.
  • Pre-baking the crust ensures it doesn’t become soggy once the filling is added.
  • Use a rimmed baking sheet under the springform pan to catch any butter drips and promote even baking.
  • Adjust the amount of red pepper flakes according to your preferred spice level.
  • Letting the quiche rest before serving makes slicing easier and flavors more developed.

Keywords: Quiche Lorraine, hashbrown crust, breakfast quiche, easy brunch recipe, savory quiche, ham and cheese quiche, crispy potato crust, baked quiche

Find it online: https://bakedbylisa.com/quiche-lorraine-with-hashbrown-crust-recipe/