Crunchy Potato Crust Quiche

Name: Crunchy Potato Crust Quiche
Total time: 75 min
Ingredients: 750g shredded hash brown potatoes; 80ml butter, melted; seasoning salt to taste; 2 large eggs; 150g diced cooked ham; 80g finely diced red bell pepper; 60g chopped onion; 150g shredded Cheddar cheese; 240ml heavy cream; salt and pepper to taste

This delightful quiche with a crispy potato crust is perfect for breakfast, brunch, or any time of day. Packed with savory flavors, it's an easy-to-make dish that will impress everyone at the table.

75 min

easy

8 servings

624kcal

calories

35g

carbohydrates

221mg

cholesterol

48g

fat

fiber

16g

protein

19g

saturated fat

1065mg

sodium

sugar

unsaturated fat

Breakfast Brunch American

Ingredients

750g shredded hash brown potatoes

80ml butter, melted

seasoning salt to taste

2 large eggs

150g diced cooked ham

80g finely diced red bell pepper

60g chopped onion

150g shredded Cheddar cheese

240ml heavy cream

salt and pepper to taste

Directions

Step 1

First, preheat the oven to 220°C (425°F).

Step 2

In a medium bowl, combine the shredded hash browns with the melted butter, and season with seasoning salt to your liking. Add one egg, mix well, and press the mixture onto the bottom and sides of a 23cm (9-inch) springform pan or pie dish.

Step 3

Bake in the preheated oven until the potatoes are golden brown and crispy around the edges, about 25 to 30 minutes.

Step 4

While the crust is baking, melt the remaining butter in a medium skillet over medium-high heat. Add the ham, red bell pepper, and onion; cook and stir until the bell pepper slightly softens, about 4 minutes. Remove from heat.

Step 5

Once the crust is ready, spread the ham mixture over the bottom and sprinkle the cheese evenly on top. In a medium bowl, whisk the remaining eggs and cream, adding salt and pepper to taste. Pour the mixture evenly over the ham and cheese.

Step 6

Reduce the oven temperature to 175°C (350°F) and bake until the filling is puffed and the quiche is lightly browned around the edges, about 35 minutes.