Quiche Lorraine with Hashbrown Crust
Description
A wonderful brunch make-ahead recipe!
Ingredients
Scale
- 4 tablespoons butter, melted, divided in half
- 1 package 16 oz. frozen shredded hash brown potatoes, thawed
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup ham, chopped
- 1 Tablespoon minced, fresh oregano
- 1 tsp red pepper flakes
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Brush a 9-by-2 1/2-inch springform pan with 2 TBSP. melted butter.
- Line the sides of the pan with strips of parchment paper, brush paper with butter too.
- In a large bowl, mix hash browns with butter, 1 egg, salt and pepper.
- Squeeze all the water / moisture out of the hashbrowns in a colander and let dry.
- Press hash brown mixture onto bottom and up the sides of your prepared pan.
- Press firmly to mold the potatoes against the edges.
- Place on a rimmed baking sheet; bake until set and the edges of the hash browns are lightly browned.
- In a large bowl, whisk the remaining eggs and milk, then add the rest of the ingredients. Pour into prepared crust.
- Bake until set, 45 to 50 minutes and allow to cool slightly before serving.
Notes
- Perfect Mother’s Day, Easter, Christmas or a another great holiday!
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Looks like there is something missing in the steps above between number 6 and 7?
Nothing is missing. You bake the hash brow “crust” before you add the eggs and other ingredients.
Remove what from skillet?
Skillet? What skillet?
What do we need the skillet for? Surely we don’t remove the crust and fry it in the skillet?
Can this be made ahead of time?
Where is everyone reading about a skillet being used. I see no mention of a skillet at all. Just a spring form pan and the oven. The recipe seems pretty simple and sounds really good. Can’t wait to try it. Thanks for the recipe 😊
II’m planning on making this next week. It looks very good. I too don’t see anything about a skillet! Everything looks easy to do and the instructions seem fine.. I’ll try to post a picture if I remember to take one!
Can the quiche be prepared ahead of time?
Yes, but when you warm it back up, if you put it in the microwave the crust won’t stay as crisp. If you put it in the oven, make to add a little foil on the crust so it doesn’t burn as you warm it up!
What temp to reheat and how long?
How is this a “make ahead” quiche. To me that would mean I could prepare the night before or several hours before actually baking. I sure don’t want to reheat this.
This looks amazing!!! Will definitely try!!!!
Do I understand correctly that you line the pan with waxed paper and bake it? What am I not seeing?
Yes maam. Makes sure it comes out clean and pretty!
I am reading it is not safe to bake with wax paper. I suggest parchement?
I prepared this today, Easter Sunday, and it was fantastic. In addition to the listed ingredients I added three dashes of Tabasco, Thyme, garlic salt, and dried minced onion. I also mixed baby Swiss cheese with the cheddar. I served it with fresh berries topped with lemon cream.
★★★★★
I am so glad to hear this! It’s one of my favorites – and it makes for pretty presentation! I love your add ins!
What temp. to reheat and how long to bake? I do see the note regarding foil wrap hashbrowns… or is it best to leave in spring pan to reheat?
How long do you bake the hash brown crust for usually?
That hashbrown crust has me ready to try this quiche Lorraine recipe for sure. Yum!
Yum! Have made this a few times and each time it’s been delicious! This year it’s for New Years morning. Thank you!