How do you improve on a already delicious dinner recipe? By adding a crispy layer of hash brown potato crust! Quiche always struck me as more of a breakfast food, but the layer of potato crust certainly elevates this to a breakfast for dinner entree!
This Quiche is stuffed full of delicious fillings, from salty crispy bacon and black forest ham to spinach and cheese; however what if your missing one of these ingredients? The wonderful thing about quiche is that it can be treated as a blank culinary canvas… bell peppers and onions? Tomatoes?
This recipe is primed for customization! I’d love to hear your quiche recipes and what works for you!!
Tip: Place minimal amounts of salt in the quiche prior to baking. The ham and bacon you select will probably release some salty flavor into the quiche during the baking process, it’s always easier to add salt after baking according to your individual taste.
- 4 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 3 tbsp substitute (Egg Beaters for example)
- 1 cup half-and-half
- ½ cup diced cooked ham
- ⅓ cup of bacon, cook and crumbled
- ½ cup diced green onions
- 1⅓ cup colby jack cheese
- ½ box of frozen spinach, thawed and drained of any liquid. (approximately 5 oz.)
- Salt and freshly ground black pepper
- Preheat oven to 450 degrees F.
- Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate or a spring form pan toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
- Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
- Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
- Slice and Enjoy!