Quiche Lorraine with Hashbrown Crust
Description
A wonderful brunch make-ahead recipe!
Ingredients
- 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 Tbsp minced, fresh oregano
- 1 tsp red pepper flakes
- salt and pepper to taste
Instructions
- Preheat oven to 400 F 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 and brush paper with butter, too.
- Squeeze all the water / moisture out of the hashbrowns in a colander and let dry.
- In a large bowl, mix hash browns with butter, 1 egg, salt, and pepper.
- Press hashbrown mixture onto the 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 for Mother’s Day, Easter, Christmas or a another great holiday!
Jessjax11 says
Looks like there is something missing in the steps above between number 6 and 7?
Terry C says
Nothing is missing. You bake the hash brow “crust” before you add the eggs and other ingredients.
Shannon Marrier says
Remove what from skillet?
Debbie White says
Skillet? What skillet?
Sheila G Flanagan says
What do we need the skillet for? Surely we don’t remove the crust and fry it in the skillet?
Kelly says
Can this be made ahead of time?
Terry C says
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 😊
Connie says
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!
Lise says
Can the quiche be prepared ahead of time?
Autumn Rose Reo says
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!
Dee Dee says
What temp to reheat and how long?
mouse says
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.
Michele says
This looks amazing!!! Will definitely try!!!!
Joy says
Do I understand correctly that you line the pan with waxed paper and bake it? What am I not seeing?
Autumn Rose Reo says
Yes maam. Makes sure it comes out clean and pretty!
Lisa Lugo says
I am reading it is not safe to bake with wax paper. I suggest parchement?
Lori says
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.
★★★★★
Autumn Rose Reo says
I am so glad to hear this! It’s one of my favorites – and it makes for pretty presentation! I love your add ins!
Dee Dee says
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?
Christina says
How long do you bake the hash brown crust for usually?
Scarlet says
That hashbrown crust has me ready to try this quiche Lorraine recipe for sure. Yum!
SUSAN says
Yum! Have made this a few times and each time it’s been delicious! This year it’s for New Years morning. Thank you!