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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 185 mg
