Hash Brown Quiche
A good quiche is hard to beat, but it's about time the classic recipe got an upgrade. Instead of a standard pastry crust, we've opted for something a bit more filling in this unique quiche. You'll love the hearty addition of potatoes and plenty of colorful veggies featured in this tasty dish!
Equipment
- Springform pan
- Parchment paper
- Pan
Ingredients
- 3 lbs potatoes
- 2 eggs
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- salt & pepper
- 2 tbsp olive oil
- 3 oz red peppers
- 3 oz green peppers
- 1 onion
- 3.5 oz ham
- 2 cloves garlic
- 3.5 oz spinach
- 6 eggs
- 4 fl oz milk
- 5.5 oz Swiss cheese
- pepper
Instructions
- Preheat the oven to 350°F. Peel the potatoes, line a bowl with a clean dish towel, and grate the potatoes on top of the towel. Bring the towel together and wring the liquid out of the potatoes.
- Put the shredded potatoes back into a bowl, add the eggs, garlic, Italian seasoning, salt, and pepper, and mix well. Line a springform pan (ø 9 inch) with parchment paper and firmly press the potato mixture on the base and inner wall of the pan. Bake the crust for 25 minutes.
- Heat the oil in a pan and fry the onion, bell peppers, ham, and garlic. Finally, add the spinach and cook it down. Then pour the mixture into a bowl.
- Add the eggs, milk, Swiss cheese, and pepper to the filling and mix well. Pour the entire mixture into the pan and bake at 325°F for 45 minutes.
