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Hash Brown Crusted Garden Quiche

Name: Hash Brown Crusted Garden Quiche
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 teaspoons extra virgin olive oil, for the dish; 2 tablespoons extra virgin olive oil, for the potatoes; 16 ounces frozen shredded hash browns, thawed and squeezed very dry; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon black pepper, divided; Cooking spray; 6 large eggs, lightly beaten; 3/4 cup half and half; 1 1/2 cups red and yellow cherry tomatoes, halved; 1/2 cup roughly chopped fresh basil; 1/4 cup finely chopped fresh chives; 4 ounces part skim mozzarella, shredded

This garden quiche replaces pastry with a crisp shredded potato crust and fills it with eggs, tomatoes, basil, chives, and mozzarella. It is colorful, satisfying, and especially good for brunch when you want a familiar quiche with a different texture.

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Turn up the heat

Let’s cook.

Heat the oven to 450°F. Coat a 9 1/2 inch deep pie dish with 2 teaspoons olive oil.
Toss the dry hash browns with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Press them firmly across the bottom and up the sides of the dish. Lightly coat the surface with cooking spray.
Bake the crust for 20 to 25 minutes, until the edges are golden and the potatoes feel dry and set. Reduce the oven temperature to 350°F.
Whisk the eggs, half and half, remaining salt, and remaining black pepper. Fold in the tomatoes, basil, chives, and mozzarella.
Pour the filling into the hot crust. Bake for 30 to 35 minutes, until the center is just set.
Rest the quiche for 10 minutes before slicing.

From Justin’s kitchen

Squeeze as much moisture as possible from the potatoes so the crust becomes crisp. The crust can be baked a few hours ahead and filled just before the final bake.

Hash Brown Crusted Garden Quiche

Ingredients

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