Christmas this year saw the introduction of a beautiful new brunch creation that was as simple to make as it is colorful– hasbrown crust quiche! Made in a springform pan, it looks daringly more elegant and complicated than it actually is.
She held together quite nicely when sliced!
Hashbrown Crust Quiche
For the crust:
- 1 package of shredded hasbrowns, thawed and squeezed dry
- 2 T. butter, melted
- 1 egg
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
For the quiche:
- 1/2 c. red bell pepper diced,
- 1/4 c. onion, diced
- 2 cloves garlic, minced
- 2 c. fresh spinach, chopped
- 1 c. ham, diced
- 9 eggs
- 1/2 c. milk
- 1.5 c. Gruyere cheese, shredded
- Preheat oven to 400F.
- In a 9″ springform pan, brush with olive oil then line with parchment paper.
- In a bowl combine hasbrowns, butter, egg, salt, pepper, and garlic powder.
- Press hasbrown mixture into the bottom and up the sides of the pan.
- Bake about 20 minutes or until hasbrowns start to crisp.
- Reduce heat to 350F and set aside.
- While the quiche is baking, saute the onions, garlic, and peppers for about 7 minutes or until onions are transluscent.
- In a large bowl combine eggs, milk, ham, cheese, spinach, onion/pepper mixture. Season with salt and pepper.
- Pour egg mixture into the hasbrown crust.
- Bake 45 minutes
Note: Quiche mixture can easily be made the night before to pour into crust and bake the following day.