Hash Brown Crust Quiche (Print Version)
# Ingredients:
→ Hash Brown Crust
01 -
20 ounces frozen hash browns, thawed and squeezed dry
02 -
2 tablespoons butter, melted and cooled slightly
03 -
1 large egg, beaten
04 -
1/4 teaspoon onion powder
05 -
1/4 teaspoon garlic powder
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon black pepper, to taste
→ Quiche Filling
08 -
2 tablespoons butter or olive oil
09 -
1/2 to 1 cup sliced mushrooms (baby Bellas or preferred variety)
10 -
2 small leeks or 1 large, rinsed and sliced thinly (may substitute with shallots or sweet onion)
11 -
1/2 small red pepper, washed and diced
12 -
6 ounces artichoke hearts, marinated or brined, drained and chopped
13 -
8 slices prosciutto ham or bacon, cooked and diced small
14 -
8 large eggs
15 -
1 1/2 cups heavy cream or half-and-half
16 -
1 teaspoon kosher salt
17 -
1/2 teaspoon black pepper, to taste
18 -
2 cups Gruyère cheese, grated (can substitute with Gouda, Swiss, or Cheddar)
# Instructions:
01 -
Preheat oven to 425°F (220°C). Spray a 9-10 inch leak-proof springform pan with oil, line with parchment paper, and spray again. Alternatively, use a 9-10 inch deep-dish pie plate.
02 -
Thaw and squeeze water from hash browns using paper towels. Combine hash browns, beaten egg, melted butter, onion powder, garlic powder, kosher salt, and pepper in a large bowl. Mix well.
03 -
Press hash brown mixture evenly into the prepared pan, covering the bottom and sides. For a crisper crust, spray the surface lightly with oil. Par-bake for 20-30 minutes until golden and crispy. Remove from oven and set aside.
04 -
In a large pan, sauté leeks and red pepper in butter for 10 minutes. Add mushrooms and cook for an additional 2 minutes. Push vegetables to one side and quickly crisp prosciutto. Remove from heat and allow to cool slightly.
05 -
In a large mixing bowl, whisk eggs, cream, kosher salt, and black pepper until creamy. Stir in sautéed vegetables, artichoke hearts, cheese, and prosciutto. The mixture will be thick.
06 -
Place the par-baked crust on a lined baking sheet. Pour the egg mixture into the crust. Reduce oven heat to 400°F (205°C) and bake uncovered for 45 minutes. Cover loosely with foil and continue baking for an additional 10-20 minutes until golden and the center is just slightly jiggly.
07 -
Let the quiche cool for 5-10 minutes before slicing and serving. Alternatively, cool completely, wrap, and store in the refrigerator for later use.
# Notes:
01 -
For best results, ensure the hash brown crust has no gaps to prevent filling leakage.
02 -
The quiche can be frozen and reheated at 325°F (165°C) for about 30 minutes.