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Spanish Tortilla-Inspired Quiche With Hashbrown Crust

Spanish Tortilla-Inspired Quiche With Hashbrown Crust
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A delicious Spanish Tortilla-Inspired Quiche featuring a crispy hashbrown crust that perfectly balances crunchy texture with a creamy, flavorful filling of eggs, potatoes, sautéed vegetables, and melty cheese. Ideal for brunch, lunch, or a light dinner, this elegant yet simple dish combines rustic Spanish flavors with the ease of a classic quiche, customizable to suit any preference.

Ingredients

Scale

For the Hashbrown Crust

  • 2 cups frozen shredded hashbrowns, thawed and patted dry
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Filling

  • 6 large eggs
  • 1 cup thinly sliced or diced potatoes
  • 1/2 cup diced onion
  • 1/2 cup diced bell peppers (any color)
  • 1 cup shredded Manchego cheese (or cheddar)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh herbs (parsley or chives), chopped for garnish

Instructions

  1. Prepare the Hashbrown Crust: Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Press the thawed, patted dry hashbrowns evenly into the skillet, shaping into a round crust. Cook for 7-10 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side until equally crisp. Transfer the crust gently to a pie dish or quiche pan, pressing it into the bottom and sides.
  2. Cook the Vegetables: In the same skillet, add 1 tablespoon olive oil. Sauté diced onions and bell peppers over medium heat until translucent and tender, about 5 minutes. Season lightly with salt and pepper and set aside to cool slightly.
  3. Prepare the Filling: In a large bowl, whisk together 6 eggs with a pinch of salt and pepper until blended. Fold in the cooked vegetables, thinly sliced potatoes, and shredded cheese. Mix gently to combine all ingredients evenly.
  4. Assemble and Bake: Pour the filling mixture over the prepared hashbrown crust in the pie dish, spreading it evenly. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the quiche is set and the top has a golden hue. Remove from oven and allow to cool slightly before slicing to preserve the layers.

Notes

  • Pat hashbrowns dry before cooking to ensure a crispy crust.
  • Do not overfill the quiche to prevent spillover while baking.
  • Use a non-stick pan for easy flipping and transferring of the crust.
  • Allow the quiche to rest at least 10 minutes after baking for cleaner slicing.
  • Add cheese last when preparing the filling to keep it creamy and melty.

Nutrition

Keywords: Spanish tortilla quiche, hashbrown crust quiche, crispy crust quiche, brunch recipes, gluten free quiche, easy quiche recipes

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