Potato Base Egg Tart (Print-Friendly Version)
# What You'll Need:
→ Hash Brown Base
01 -
20 oz of thawed frozen hash browns, drained thoroughly
02 -
1 egg, large, whisked lightly
03 -
2 tbsp butter, melted and allowed to cool a little
04 -
1/4 tsp onion powder
05 -
1/4 tsp garlic powder
06 -
1 tsp kosher salt
07 -
1/2 tsp black pepper or adjust to your taste
→ Filling Mixture
08 -
2 tbsp olive oil or butter
09 -
1/2 to 1 cup mushrooms, sliced (baby Bellas or any type you prefer)
10 -
2 small leeks or 1 larger one, washed and sliced thin (you can switch it with shallots or a sweet onion)
11 -
1/2 a red bell pepper, diced after washing
12 -
6 oz artichoke hearts, well-drained and chopped, either marinated or brined
13 -
8 slices of prosciutto or bacon, cooked and diced small
14 -
8 eggs, large
15 -
1 1/2 cups heavy cream or half-and-half
16 -
1 tsp kosher salt
17 -
1/2 tsp ground black pepper or adjust as you like
18 -
2 cups grated Gruyère cheese (swap with Gouda, Swiss, or Cheddar if needed)
# Step-by-Step Directions:
01 -
Set your oven to 425°F (220°C). Spray a 9-10 inch deep pie dish or springform pan with oil, then line with parchment paper and spray that too.
02 -
Dry out the hashed browns by pressing with paper towels. Toss them in a large bowl with the butter, egg, onion powder, garlic powder, salt, and pepper. Mix until it's all even.
03 -
Press the hash brown blend firmly and evenly into your prepared pan, covering the base and sides. If you want it crispier, lightly mist the surface with oil. Bake for 20-30 minutes until golden brown. Remove and set aside to cool a little.
04 -
In a bigpan, cook the leeks and red pepper in some butter for a good 10 minutes. Add mushrooms and stir for 2 more minutes. Move it all to one side, then crisp up the prosciutto quickly before removing the pan from heat to cool for a few minutes.
05 -
In a mixing bowl, whisk the eggs, heavy cream, salt, and pepper until smooth. Stir in the sautéed veggies, artichokes, diced prosciutto, and shredded cheese until combined. Expect a thick mix.
06 -
Place the crust on a baking sheet lined with parchment. Pour the filling inside. Reduce the oven to 400°F (205°C). Bake the quiche uncovered for 45 minutes. Add foil loosely over it and bake another 10-20 minutes until golden on top and slightly jiggly at the center.
07 -
Allow it to rest for 5-10 minutes before cutting and eating. Or, wrap it up when fully cooled and refrigerate for later meals.
# Helpful Notes:
01 -
Be sure your hash brown base has no open spots so the filling doesn't leak.
02 -
You can freeze it and reheat later at 325°F (165°C) for around half an hour.