Hash Brown Crust Quiche (Print Version)
# Ingredients:
→ HASH BROWN CRUST
01 -
20 ounces frozen hash browns, thawed and squeezed dry
02 -
2 tablespoons butter, melted and cooled slightly
03 -
1 large egg, beaten
04 -
1/4 teaspoon onion powder
05 -
1/4 teaspoon garlic powder
06 -
1 teaspoon kosher salt
07 -
½ teaspoon black pepper
→ QUICHE FILLING
08 -
2 tablespoons butter or olive oil
09 -
1/2-1 cup sliced baby bella mushrooms (or your favorite variety)
10 -
2 small leeks, rinsed and thinly sliced (or substitute shallots or sweet onion)
11 -
1/2 small red pepper, diced
12 -
6 oz marinated or brined artichoke hearts, drained and chopped
13 -
8 slices prosciutto ham (or cooked bacon or diced ham)
14 -
8 large eggs
15 -
1 1/2 cups heavy cream (or half and half)
16 -
1 teaspoon kosher salt
17 -
1/2 teaspoon black pepper
18 -
2 cups Gruyere cheese, freshly grated (or substitute Gouda, Swiss, Cheddar)
# Instructions:
01 -
Preheat oven to 425°F (220°C). Prepare a 9-10 inch leak-proof springform pan by spraying well with cooking oil, then lining with parchment paper (cut out a circle for bottom and strips for sides). Spray again. Alternatively, use a 9 or 10-inch deep dish pie plate.
02 -
Thaw and squeeze excess moisture from hash browns using paper towels. In a large bowl, combine hash browns, beaten egg, melted cooled butter, onion powder, garlic powder, salt, and pepper. Mix thoroughly.
03 -
Press mixture evenly into the springform pan, covering the bottom and extending up the sides. For a crisper crust, lightly spray with cooking oil. Use the bottom of a glass or measuring cup to ensure an even layer. Par-bake for 20-30 minutes until golden and crispy. Remove from oven and set aside.
04 -
In a large frying pan, sauté the leeks and red peppers in butter for about 10 minutes. Add mushrooms and continue cooking for 2-3 minutes more. Push vegetables to one side of the pan, add chopped prosciutto and quickly crisp. Remove from heat and allow to cool slightly.
05 -
In a large mixing bowl, whisk together eggs, cream, salt, and pepper until creamy. Fold in the sautéed vegetables, artichoke hearts, grated Gruyere cheese, and prosciutto. The mixture will be quite thick.
06 -
Place the crust on a parchment-lined baking sheet to catch any potential leaks. Pour the egg mixture into the pre-baked crust. Place in the preheated 425°F (220°C) oven and immediately REDUCE HEAT to 400°F (205°C). Bake uncovered for 45 minutes, then cover loosely with foil and continue baking for 10-20 minutes more until golden brown with minimal jiggle in the center. A skewer inserted in the center should come out clean.
07 -
Allow quiche to cool for 5-10 minutes before removing from the springform pan, slicing, and serving.
# Notes:
01 -
This quiche can be made ahead of time, cooled completely, covered and refrigerated. When ready to reheat, cover with foil and place in a 325°F (165°C) oven for about 30 minutes, until heated through.
02 -
Store cooled quiche wrapped in plastic wrap in the refrigerator for 3-4 days. For freezing, wrap well and store for up to 3 months. Reheat individual slices in the microwave for 20-30 seconds or whole quiche in a 350°F (175°C) oven for about 15 minutes.
03 -
Feel free to customize with your favorite vegetables, meats, and cheeses.