If you’re craving comfort with a hint of Spanish flair, this Spanish Tortilla-Inspired Quiche With Hashbrown Crust is about to become your new go-to dish. Juicy red peppers and golden potatoes mingle with smoky paprika, all snug in a crispy hashbrown crust that’s miles better than any pastry shell. The quiche is deeply satisfying for breakfast, brunch, or a light dinner, boasting layers of savory vegetables, creamy eggs, and melty cheese for a bold bite in every forkful. Ready for your kitchen to smell like a sunlit Spanish café? Let’s get started!

Spanish Tortilla-Inspired Quiche With Hashbrown Crust Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list keeps things approachable but intentional, focusing on big flavors and textures. Each component brings something special, from the buttery richness of Yukon gold potatoes to the nutty Manchego cheese. Here’s what you’ll need and why it matters:

Frozen Shredded Hash Browns (3 cups): The key to a crunchy, gluten-free base that keeps things light and textural.
Olive Oil (3 tablespoons, divided): Essential for depth of flavor and for crisping up both veggies and the hashbrown crust.
Salt (1/2 teaspoon): Brings out the flavors in both the crust and the filling.
Black Pepper (1/4 teaspoon): Adds subtle heat and earthiness—don’t skip it!
Yellow Onion (1 small, thinly sliced): Gives sweetness and depth, classic in any tortilla or quiche.
Red Bell Pepper (1 small, diced): Adds color, crunch, and a mellow, sweet flavor that steps up the vegetable game.
Yukon Gold Potato (1 small, thinly sliced): For a super authentic tortilla vibe and creamy, tender layers inside the quiche.
Smoked Paprika (1/2 teaspoon): The unmistakable smoky, Spanish essence that ties everything together.
Large Eggs (6): The luxurious, protein-rich base that holds the whole quiche together.
Whole Milk or Half-and-Half (1/2 cup): For impossibly creamy custard texture in every bite.
Shredded Manchego Cheese or Sharp White Cheddar (1/2 cup): Manchego brings Spanish authenticity and a nutty tang, but sharp cheddar is delicious, too.
Fresh Parsley, chopped (2 tablespoons, optional): The fresh, green finish that lifts and brightens each serving.

How to Make Spanish Tortilla-Inspired Quiche With Hashbrown Crust

Step 1: Prep and Bake the Hashbrown Crust

Kick things off by preheating your oven to 425°F (220°C). In a medium bowl, toss together the thawed and dried hash browns with 1 tablespoon of olive oil, salt, and pepper. Press this mixture into a well-greased 9-inch pie dish or quiche pan, working the potatoes up the sides to form a sturdy crust. Pop it in the oven and bake for 20 to 25 minutes until the edges take on a gorgeous golden brown crisp.

Step 2: Sauté the Vegetables

While the crust bakes, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Start by softening the sliced onions for about 4 to 5 minutes until they’re translucent and sweet. Next, stir in the diced red bell pepper and thinly sliced Yukon gold potato, followed by a sprinkle of smoked paprika. Cook everything together for another 8 to 10 minutes until the vegetables are tender and just beginning to caramelize.

Step 3: Whisk the Egg Custard

In a medium bowl, whisk together your eggs and milk (or half-and-half) until smooth. Stir in the sautéed veggies and shredded cheese. This mixture should look vibrant and inviting, with flecks of cheese and veggies throughout—visual proof of the flavor waiting to emerge.

Step 4: Fill and Bake the Quiche

Once the crust has finished baking, drop the oven temperature to 375°F (190°C). Pour the vegetable and egg mixture into the crispy hashbrown shell, making sure the filling spreads evenly. Return the dish to the oven for another 25 to 30 minutes, or until the center is set, puffed, and ever-so-slightly golden on top.

Step 5: Cool, Slice, and Garnish

Give your Spanish Tortilla-Inspired Quiche With Hashbrown Crust a few minutes to cool so slicing is a breeze. Top with fresh parsley if desired, then slice thick wedges and prepare for plenty of “Mmm” moments at your table.

How to Serve Spanish Tortilla-Inspired Quiche With Hashbrown Crust

Garnishes

A little fresh parsley wakes up each slice with a bright, herbal touch, but you can also add a sprinkle of smoked paprika, chopped chives, or even a few marinated olives on the side for extra Spanish panache. For a hint of luxury, shave a little Manchego on top before serving.

Side Dishes

To round out your Spanish Tortilla-Inspired Quiche With Hashbrown Crust, consider a crisp green salad with a zesty vinaigrette, juicy sliced tomatoes, or some roasted asparagus. Toasted rustic bread or a simple fruit salad makes a lovely, balanced brunch spread.

Creative Ways to Present

This quiche shines on a rustic wooden board or a vibrantly colored platter. Slice into wedges or squares and arrange on a buffet for brunch parties. You can also bake mini versions in muffin tins for a playful, portable twist that’s irresistible at potlucks or picnics!

Make Ahead and Storage

Storing Leftovers

Once cooled, store extra Spanish Tortilla-Inspired Quiche With Hashbrown Crust tightly covered in the fridge for up to four days. The hashbrown crust will stay surprisingly crisp, and the flavors only deepen overnight.

Freezing

For longer storage, slice the cooled quiche and wrap wedges in plastic wrap, then foil, and freeze for up to two months. Defrost pieces overnight in the fridge, and you’ll have a ready-made breakfast to brighten a busy morning.

Reheating

Reheat slices in a 350°F (175°C) oven for about 10 minutes, or until warmed through and the crust crisps up again. Avoid microwaving if you crave that signature crunch—an oven or toaster oven works best!

FAQs

Can I make this Spanish Tortilla-Inspired Quiche With Hashbrown Crust dairy-free?

Absolutely! Substitute a plant-based milk or cream alternative and use your favorite dairy-free cheese, or just skip the cheese altogether for a lighter, egg-focused version.

Do I need to peel the Yukon gold potato?

No need! The skin on Yukon golds is thin and tender, adding extra nutrients and rustic texture, so go ahead and leave it on for even more flavor.

Can I prep any components in advance?

Yes, you can sauté the veggies and even bake the hashbrown crust a day ahead. Store separately in the fridge and assemble right before baking the quiche.

Will sweet potatoes work in the hashbrown crust?

Definitely! Swap in an equal amount of shredded sweet potatoes or use a mix for a slightly sweeter, colorful twist on your Spanish Tortilla-Inspired Quiche With Hashbrown Crust.

What’s the best way to serve leftovers?

Try reheating slices in a skillet with just a touch of olive oil for an ultra-crispy bottom. Top with salsa or Greek yogurt for a quick, satisfying meal any time of day!

Final Thoughts

There’s something truly special about gathering around a table for a homemade dish like this. If you love bold flavor, a little creativity, and dishes that just make you smile, the Spanish Tortilla-Inspired Quiche With Hashbrown Crust deserves a spot in your recipe rotation. Give it a try and watch it become an instant favorite with family and friends!

Spanish Tortilla-Inspired Quiche With Hashbrown Crust Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Spanish Tortilla-Inspired Quiche with Hashbrown Crust is a delightful twist on a classic. With a crispy hash brown crust and a savory egg filling packed with vegetables and cheese, it’s perfect for a leisurely brunch or a special breakfast.

Ingredients

Scale

For the Hashbrown Crust:

3 cups frozen shredded hash browns, thawed and patted dry
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Filling:

1 small yellow onion, thinly sliced
1 small red bell pepper, diced
1 small Yukon gold potato, thinly sliced
1/2 teaspoon smoked paprika
6 large eggs
1/2 cup whole milk or half-and-half
1/2 cup shredded Manchego cheese (or sharp white cheddar)
2 tablespoons chopped fresh parsley (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Prepare the Hashbrown Crust: Mix hash browns, 1 tbsp olive oil, salt, and pepper. Press into a greased pie dish and bake until golden and crispy.
Prepare the Filling: Sauté onions, bell pepper, and potato in olive oil until tender. Add smoked paprika. Whisk eggs and milk in a bowl, then add vegetables and cheese.
Assemble and Bake: Pour the egg mixture into the hash brown crust. Bake at 375°F (190°C) until set.
Serve: Let cool slightly, then slice and garnish with parsley.

Notes

You can use leftover roasted vegetables or swap in spinach or mushrooms for variety.
Manchego adds authentic Spanish flavor, but feel free to use any sharp cheese you have on hand.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: Spanish-Inspired