Description
This Hash Brown Crust Quiche combines a crispy shredded potato crust with a fluffy, cheesy egg filling packed with sautéed veggies. It’s hearty, flavorful, and perfect for breakfast, brunch, or meal prep.
Ingredients
Units
Scale
- 1 tablespoon olive oil (for sautéing and greasing)
- 2 medium russet potatoes, grated (about 2 1/2 cups shredded)
- 2 cups sautéed vegetables (1 cup mushrooms, 1/2 cup chopped leeks, 1/2 cup chopped asparagus)
- 12 large eggs
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese (or cheese of choice)
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch pie dish or baking pan with olive oil.
- Grate the potatoes and squeeze out excess moisture using a clean towel. Mix with a drizzle of olive oil, salt, and pepper.
- Press the potatoes evenly into the bottom and sides of the dish to form the crust. Bake for 25 minutes until lightly golden and crisp.
- In a skillet, heat olive oil and sauté mushrooms, leeks, and asparagus until soft and fragrant. Set aside to cool slightly.
- In a large bowl, whisk together eggs, sea salt, black pepper, garlic powder, and shredded cheese. Stir in the sautéed veggies.
- Pour the mixture into the baked crust and smooth the top. Bake at 375°F (190°C) for 25–30 minutes, or until the center is just set.
- Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Squeeze moisture from potatoes well for a crisp crust.
- Use any vegetables you have on hand — spinach, peppers, or zucchini work great.
- Top with herbs or extra cheese for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 245mg