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Spanish Tortilla-Inspired Quiche With Hashbrown Crust

Spanish Tortilla-Inspired Quiche With Hashbrown Crust
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This Easy Spanish Tortilla-Inspired Quiche With Hashbrown Crust blends the rich, fluffy eggs and sautéed vegetables of a traditional Spanish tortilla with a crispy, golden hashbrown crust. Perfect for breakfast, brunch, lunch, or dinner, it offers a delicious and versatile meal that is simple to prepare, naturally gluten-free, and customizable to your taste preferences.

Ingredients

Scale

Crust

  • 2 cups shredded hashbrowns (well-drained)
  • 1 tablespoon olive oil (for greasing the pan)

Filling

  • 6 large eggs
  • 1/2 cup shredded sharp cheddar or Manchego cheese
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 1 tablespoon olive oil (for sautéing)
  • Salt, to taste
  • Black pepper, to taste
  • Optional: fresh parsley or chives for garnish

Instructions

  1. Prepare the hashbrown crust: Preheat your oven to 375°F (190°C). Lightly grease a pie dish with olive oil. Evenly spread the well-drained shredded hashbrowns into a thin layer, covering the base and sides of the dish. Press firmly to form a compact crust. Bake for about 15 minutes until edges are nicely crisped.
  2. Sauté your veggies: While the crust bakes, heat olive oil in a skillet over medium heat. Add diced onions and bell peppers. Cook for 8-10 minutes until tender and slightly caramelized, which enhances their sweetness and flavor.
  3. Whisk the eggs and cheese: In a large bowl, whisk the eggs with a pinch of salt and pepper until fully combined. Stir in the shredded cheese to create a rich and creamy filling mixture.
  4. Combine and assemble: When the hashbrown crust is ready, evenly layer the sautéed vegetables over it. Carefully pour the egg and cheese mixture on top, allowing it to fill in around the vegetables.
  5. Bake until set: Place the assembled quiche in the oven and bake for 25-30 minutes, or until the eggs are fully set and the top is golden brown. Test doneness by inserting a toothpick in the center; it should come out clean.

Notes

  • Use well-drained hashbrowns to avoid a soggy crust by squeezing out excess moisture before baking.
  • Do not overfill the quiche to help the crust hold its shape and prevent sogginess.
  • Pre-cook vegetables to develop deeper flavor and reduce excess moisture.
  • Allow the quiche to rest for 10 minutes after baking before slicing for better structure.
  • Add fresh herbs like parsley or chives just before serving to maintain their bright flavor.

Nutrition

Keywords: Spanish tortilla, quiche, hashbrown crust, breakfast, brunch, gluten free, vegetarian option

Find it online: https://mealsbymary.com/spanish-tortilla-inspired-quiche-with-hashbrown-crust/