Hashbrown Quiche Recipe

Hashbrown Quiche Recipe

This takes some time to bake, but it’s worth it, so plan ahead. I love this potato crust, using nothing more than shredded potato and butter. It makes a nice, rich quiche, and is a nice change from a typical crust. Sophia and Cecilia don’t like spicy jalapenos, so I use plain jack cheese, but if this was just David and I eating, you could bet there would be some jalapeno jack cheese in this for a kick. The quiche will provide the protein and carbs of the meal – so make sure you round it out with veggies – I like to serve this with a big, colorful salad that includes spinach, carrots, halved cherry tomatoes and peppers.

This feeds about 4 people, and takes about 15 minutes to prep, and 55 minutes to cook.

Here’s what you need:

• 3 cups russet potatoes, shredded
• 1/4 cup butter, melted
• 1 cup cheddar cheese, shredded
• 1 cup jack cheese, shredded
• 1/2 cup chopped onions
• 1/2 cup milk
• 2 large eggs
• Salt and pepper to taste
• 1 tablespoon basil

Here’s what you do:

• Preheat oven to 425.
• Lightly grease a pie pan.
• Press shredded potatoes into pan to form a crust, and brush with melted butter.
• Bake for 25 minutes, and remove from oven.
• Reduce oven temperature to 350.
• Fill crust with cheese and onions.
• Whisk together milk, eggs, salt, and pepper.
• Pour egg mixture into pan over cheese and onions, and sprinkle with  basil.
• Bake for 30 minutes.