Hash Brown Crusted Quiche
Equipment
- 1 9-inch Springform Pan
- Parchment Paper
- 1 Large Bowl (microwave safe)
- 1 Medium Pan
- 1 Small Bowl
- Paper Towel
- Immersion Blender (Alternatively: regular blender or whisk)
Ingredients
For the Crust:
- 25 oz. frozen shredded hash browns
- ¾ cup sharp white shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 ½ tablespoons unsalted butter melted
- 1 teaspoon Kosher salt
- Freshly ground black pepper to taste
For the Filling:
- Avocado oil
- ¾ yellow onion peeled and thinly sliced
- ½ teaspoon dried oregano
- Kosher salt
- 9 oz. sweet Italian chicken sausage crumbled (alternatively, you can use a vegetable here instead)
- 8 eggs
- 1 tablespoons corn starch
- 1 teaspoon garlic powder
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 cup sharp white shredded cheddar cheese
- 2 tablespoons fresh parsley roughly chopped
- Freshly ground black pepper to taste
Instructions
For the Crust:
- Adjust rack to middle position and preheat oven to 425°F. Place a 9-inch springform pan on a sheet pan and spray with cooking spray. Line the bottom of the pan with parchment paper (it will be much easier to remove the quiche this way).
- In a large microwave-safe bowl, microwave the hash browns for 3 minutes, stirring once halfway. Squeeze out and discard as much water as you can.
- To the bowl with the browns, add the cheese, garlic powder, oregano, butter, Kosher salt, and freshly ground black pepper. Stir to combine.
- Place the hash brown mixture into the prepared springform pan, pressing down on the bottom and up the sides. Make sure it’s even and no holes are showing. Rinse out and dry bowl used for hash browns to re-use for eggs (less dishes to wash).
- Bake for 20 minutes, then remove from oven. Using the back of a wooden spoon or a spatula and an oven mitt, re-form any of the hash brown crust that may have fallen or looks loose, pressing firmly up against the sides and on the bottom of the pan (you can even use a small bowl to press down on the bottom). Bake for an additional 25 minutes.
For the Filling:
- While the crust cooks, heat a drizzle of avocado oil in a medium pan over medium heat. Add the onions, dried oregano, and a big pinch of Kosher salt. Stir and cover tightly. Cook for 5 minutes, then uncover and stir. Cover again and cook 4 more minutes. Then uncover and pour in ¼ cup water. Stir the onions well, scraping any browned bits at the bottom of the pan. Continue to cook until all the water has evaporated. Remove from heat, transfer to a small bowl, and set aside to cool. Wipe the pan with a paper towel to re-use for the sausage.
- In the same pan used for the onions, heat a drizzle of avocado oil over medium heat. Add crumbled sausage and cook, stirring occasionally, until browned 6-7 minutes. Remove from heat and set aside to cool.
- If you are using an immersion blender or regular blender (which I recommend): In a large bowl, combine the eggs with the corn starch, garlic powder, heavy cream, Dijon, and 1 teaspoon of Kosher salt. Blend until just combined and no streaks remain.
- If you are not using an immersion blender: In a large bowl, add 1 of the eggs, corn starch, and garlic powder. Whisk to combine well, making sure no lumps of corn starch or garlic powder remain. Add remaining eggs, the heavy cream, Dijon, and 1 teaspoon Kosher salt. Whisk well until combined and no streak remain.
- To the bowl with the eggs, add the cheese, fresh parsley, cooled onions, cooled sausage, and freshly ground black pepper.
- Lower oven temperature to 375°F.
- Pour filling into prepared hash brown crust and bake for 50 minutes, until just set (check halfway through and cover with foil if browning too quickly). Let cool for at least 30 minutes before un-molding and slicing.
Notes
Quiche can be stored covered tightly with plastic wrap in the refrigerator for up to 5 days. Reheat in the oven until warmed through. If reheating individual slices, can reheat in the oven, toaster oven, or microwave until warmed through.
Tried this recipe?Let us know how it was!