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My weekend brunch star is this filling Hash Brown Crust Quiche. The crunchy potato base holds a smooth egg mixture loaded with tasty prosciutto and veggies, giving you that perfect mix of crunch and creaminess in every bite.
I whipped up this quiche during a holiday get-together when I didn't want to mess with making pie crust. The potato bottom was such a winner that now my folks ask for it whenever we have a special family meal.
Ingredients
- For the Hash Brown Crust:
- Frozen hash browns: saves time and makes an amazingly crunchy shell
- Melted butter: gives a rich taste and helps the edges get golden
- Egg: works to keep the potato crust together
- Onion and garlic powder: adds taste without chunks
- Salt and pepper: brings out potato flavor subtly
- For the Filling:
- Eggs: grab large ones for the creamiest results
- Heavy cream: makes the inside velvety smooth
- Gruyère cheese: brings a rich, nutty taste that makes this dish stand out
- Leeks: gentler than onions with a soft sweetness when cooked down
- Mushrooms: give a meaty feel and savory kick
- Red pepper: brings bright color and sweet notes
- Artichoke hearts: little pockets of tangy goodness
- Prosciutto: adds salty flavor without the need to pre-cook like bacon
Simple Cooking Steps
- Prepare the Hash Brown Crust:
- Make sure your hash browns are thawed and dried completely with paper towels. This key step stops your crust from turning soggy. Mix them with the beaten egg, melted butter, spices, then push firmly into your springform pan, using a measuring cup bottom to make an even layer up the sides.
- Parbake the Crust:
- Cook the empty potato shell at 425°F for 20-30 minutes until it's golden and crunchy. This forms a barrier that keeps the egg mix from making your potatoes soft. Look for clearly browned edges for the best texture.
- Prepare the Filling:
- Cook leeks and red peppers in butter over medium heat for around 10 minutes until soft and lightly browned. The slow cooking brings out their sweetness. Toss in mushrooms and cook another 2 minutes until soft but not watery. Quickly crisp the prosciutto in the same pan. These layered flavors build your quiche's taste.
- Mix and Assemble:
- Beat eggs, cream, salt and pepper in a big bowl until they're well mixed and slightly bubbly. Stir in the cooled veggies, artichoke hearts, cheese and prosciutto. The mix will be pretty thick. Pour it carefully into your pre-baked crust, making sure all the tasty bits are spread out evenly.
- Bake the Quiche:
- Begin at high heat (425°F) then right away turn down to 400°F. This first heat blast helps set the outer parts while the lower temp lets the middle cook gently. Bake uncovered for 45 minutes, then cover loosely with foil to stop over-browning while the center finishes, about 10-20 minutes more. You'll know it's done when a knife stuck in the middle comes out clean and the center bounces back when you touch it lightly.
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What I love most is how the potato edges get super crispy. My kids used to only want the crust pieces until they grew to like the creamy middle too. Now they argue over who gets the corner slices with extra crunchy bits.
Advance Prep Ideas
This quiche works great for busy hosts. You can make the whole thing up to 3 days before, keep it in the fridge, and warm it up covered with foil in a 325°F oven for about 30 minutes. The flavors actually get better as they sit together, making this perfect for planning ahead when you've got company coming.
Storage Tips
After it's fully cooled, wrap single slices in plastic wrap and keep in the fridge for up to 4 days. For storing longer, double wrap pieces and freeze for up to 3 months. Let frozen slices thaw in the fridge overnight before warming up. Freezing in single servings gives you quick breakfasts for busy mornings.
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Tasty Companions
This hearty quiche goes great with a simple green salad tossed in tangy dressing to balance the richness. For brunch parties, add some fresh fruit and mimosas. For dinner, try a crisp glass of Sauvignon Blanc to complement the creamy cheese and salty prosciutto.
Potato Crust Tricks
The secret to a truly crunchy hash brown base is getting rid of as much water as possible from the potatoes. After thawing, I put the hash browns in a clean dish towel and squeeze out every bit of moisture I can. This extra step might seem picky but it's what stands between you and a soggy bottom versus a wonderfully crisp crust that holds the filling.
Common Questions
- → How can I get my hash brown crust super crunchy?
Make sure your hash browns are completely thawed, squeeze out all moisture, then bake them until they turn nice and golden before you pour in your filling.
- → What can I use instead of Gruyère cheese?
You can swap in Gouda, Swiss, Cheddar, or any cheese you really like instead of Gruyère.
- → Can I make this quiche the night before?
Absolutely! Just prep it ahead, let it cool down completely, wrap it up well, and keep it in your fridge for up to 4 days.
- → What kind of veggies work in this quiche?
You can toss in mushrooms, leeks, peppers, or any veggies you're in the mood for to create your own custom flavor.
- → Can I turn this into a vegetarian dish?
Sure thing! Just skip the prosciutto or throw in some veggie-friendly options like spinach or sun-dried tomatoes instead.