A classic quiche lorraine with a hash brown crust! I bet your local brunch bistro doesn’t have this on their menu…..so how about having brunch at home this weekend? You can stay in your PJ’s and coffee refills are free. AND this Hash Brown Crust Quiche has about 1/3 less calories than traditional quiche – unintentionally!
This is a mash up of two of my favourite brunch dishes – hash brown and quiche!
“This tastes like a cross between a hash brown, quiche and potato dauphinoise gratin. Match made in heaven.”
It took me 5 attempts until I was happy with this so I’ve been fanning out my attempts to friends and family. I think my sister described it best. She said it’s like a “cross between a quiche, hash brown and potato dauphinoise gratin”. The edges are brown and crispy like a hash brown and the filling is a traditional Quiche Lorraine filling with bacon, onion, cheese and egg. The base is also made of hash browns so when you pour the filling in, the potato and egg mixture meld together and turns gratin-like when it bakes.
“It’s incredible….this actually has about 1/3 less calories than the traditional Quiche Lorraine!”
It smells and tastes rich and indulgent. But guess what? This actually has less calories than the traditional Quiche Lorraine because the hash brown crust has less than half the calories of shortcrust pastry! It’s incredible isn’t it?? It’s because shortcrust pastry is made with flour and butter which has a lot more calories than potato. The hash brown crust is made with 600g/1.2 lb of potatoes + 2 tbsp of butter which is 620 calories, whereas a traditional shortcrust pastry has 2,100 calories. So a traditional quiche lorraine has around 500 calories per serving whereas this Hash Brown Crust Quiche Lorraine has only 310 calories.
This keeps really well in the fridge and freezer, like a normal quiche. I highly recommend reheating it in the oven so you can make the edges crispy again!
Have I convinced you to stay in for brunch this weekend?? – Nagi
The Quiche Extended Family
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Quiche Lorraine – the French mother, with the buttery flaky crust
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Salmon Quiche – the gourmet Aunt, loaded with smoked salmon
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Italian Sausage Quiche – the cheeky Italian uncle
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Frittata with Bacon – the father, made the traditional way (stove then oven)
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Baked Vegetable Frittata – the uncle, made the easy way (pour and bake!)
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Frittata Egg Muffins – the healthy sister
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CRUSTLESS Quiche – the low carb cousin, custardy, golden and fabulous (plus super speedy!)
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Spanish Tortilla (Omelette) – the Spanish potato-loving aunt
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Hash Brown Crust Quiche Lorraine
Ingredients
Hash Brown Crust
- 1.2 lb / 600g starchy potatoes (Note 1) OR 4 cups (not packed) frozen shredded hash browns, thawed
- 2 tbsp unsalted butter , melted
- 1 tsp salt
- Butter , for greasing
- Oil spray (or olive oil)
Egg Mixture
- 2 egg yolks
- 2 eggs
- 1 cup milk (preferably full cream, but low fat will also work)
- 3/4 cup cream
- Pinch of freshly grated nutmeg (optional)
- 1/2 tsp salt
- Black pepper
Filling
- 1/2 tbsp butter
- 6 oz / 180g bacon , cut into large dice (about 1cm x 0.5cm / 2/3" x 1/5")
- 1 small onion , diced (or half a large onion)
- 1 garlic clove , minced
- 3/4 cup grated cheese (tasty, cheddar or gruyere)
Instructions
- Preheat oven to 425F/220C with the oven shelf in the top 1/3 of the oven.
- Grease a 9"/ 23cm pie dish (Note 2)
Hash Brown Crust
- If shredding potatoes yourself, peel and grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.
- Take a handful of the rinsed grated potatoes OR the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl. Repeat with remaining potato. You should have about 4 cups of shredded potato.
- Add melted butter and salt and mix to combine.
- Pour the shredded potato into the pie dish. Use a large dessert spoon to spread the hash browns over the base and side of the pie dish.
- Use your hands or a spatula to pat down the base of the hash brown crust so it is fairly firmly packed.
- Spray the hash brown crust with oil spray (I used olive oil spray).
- Bake the crust for 30 minutes.
Prepare Filling & Egg Mixture
- While the crust is baking, melt 1/2 tbsp butter in a fry pan over medium high heat.
- Add onion, garlic and bacon into the fry pan. Saute until the onion is translucent and the bacon is just starting to brown (but not crisp).
- Remove from the stove and set aside to cool slightly.
- Place Egg Mixture ingredients in a bowl and whisk to combine.
Fill Quiche
- When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.
- Scatter the bacon onion mixture across the base, then the cheese.
- Then pour the Egg Mixture in.
Baking the Quiche
- Return the quiche to the oven and turn the oven down to 180C/350F.
- Bake for 25 minutes, or until the Filling is set. Test this either by inserting a skewer into the centre (it should come out clean) or by touching the centre gently (it should spring back).
- Let it rest for 5 to 10 minutes before serving.
Recipe Notes:
Nutrition Information:
Brent says
G’day. I’m making this tomorrow in my oven with in my trusty cast iron skillet.
I like to shred extra potatoes because I like the top to have a slight hash brown crust too!
But my question is this:
You recipe basically says 2 eggs plus 2 yolks. Without the extra egg white, how does this change the quiche? Is this about texture or fluffiness when compared to using 4 whole eggs?
Thank you, Brent
Nagi | RecipeTin says
Hi Brent! This creates a richer quiche filling, akin to the classic quiche lorraine the way it is made in France. You could use 4 whole eggs instead, the filling just won’t be quite as rich. I do hope you try it! I like the idea of extra shredded potato! 🙂
Brent says
I wanted to followup:
My wife-to-be said this was the best hash-brown crust quiche I ever made. I think so, too. And I like to make them. Before I tell you what was special about your recipe, first let me tell you about my modifications.
Extra taters for top crust and 9″ cast iron pan. Blanched the hand-shredded potatoes for one minute, then drained and rinsed. (This is a secret that I read frozen hash brown makers do for crisper cooking). Used mozzarella cheese. Just felt like it. My filling was two whole sliced onions, caramelized in butter for a while, thus reducing them. To that I added 4 roasted, sliced fresh Hatch chilies and about 4 cloves of minced garlic at the end. Followed the rest of the recipe to a ‘t’.
What made your recipe special is this, I think. 1) I had about 6 or more cups of taters so I mixed all those with the melted butter/salt/pepper then gave it the nice pre-bake. Most recipes I read just say
“butter the pan” or “drizzle the butter on taters” before pre-baking at 425. Your mixing idea made all the difference in the nicely textured crust. I think your mixing is a superior method. 2) The second special thing about this recipe is the whole egg to yolk ratio. I took your kind advice. Still rich, tasty and light. It didn’t have the heaviness of adding 4-5 eggs straight up. In your reply you credited French cooking, but I don’t know anything about that.
In short, the way you recommended handling the eggs and potatoes made this great. I’ll be handling these ingredients the way you advised for future quiches. Thank you very much.
Nagi | RecipeTin says
Wow Brent!! I think you’re amazing and your wife-to-be is SO lucky to have you! I’m so glad you enjoyed it and I love the thought and logic behind your modifications. I will try it next time!!
THANK YOU for ideas, your tips and your wonderful feedback. I really appreciate that you took the time to share your advice – and most importantly, that you both enjoyed it!! <3 N x
Kathy Frizzell says
I just came across your website and have pinned it to my favorites bar! Such unique ideas and your pictures are mouth watering.
I was thinking of making this for my boss’ board meeting. There will be about 20 people. I was going to make 4 pies. But the meeting starts very early in the morning. Have you tried making the hash brown crust the night before and then filling and baking it in the morning? Or do you think the potatoes would get soft?
By the way, your dog is adorable. And I plan on sharing our website with all the women I work with. We are in Spokane, WA, USA.
Thank you!
Nagi | RecipeTin says
Thank you for visiting Kathy! I am so glad you like the look of this! It is absolutely delicious! I think it is perfect for a board meeting, and your boss is VERY lucky that you are catering it for him! To make ahead, I make the bake the whole thing the day before then keep it in the fridge. Then reheat it in a very hot oven which will recrisp the hash brown edges and warm the filling and base.
To be honest, I actually think that the quiche is even better the next day because it seems to make the filling and base set better and the flavours meld.
I hope you enjoy this!
Joanne T Ferguson says
G’day Sign me up for a slice or two right now as looks delicious! Nagi!
I could eat this for breakfast, lunch or tea!
Cheers! Joanne Great photos pinned and shared
Nagi | RecipeTin says
I’m with you Joanne! This is totally my kind of food for anytime of the day!!
Tania @My Kitchen stories says
This would crtainly help me recover….from anything. What a brilliant idea!
Nagi | RecipeTin says
YES IT DOES!!
Rachel (Rachel's Kitchen NZ) says
Oh, yes – I know that this tastes good ‘cos I have a similar recipe but I cook it all on the stove top and call it a potato crusted frittata – do like the idea of cooking it in the oven.
Nagi | RecipeTin says
Oh wow Rachel! I did wonder if I could make this on the stove top and stick it under the grill like a frittata. Do you have the recipe on your site?
Sarah @ Savoring Spoon says
Oh this looks so good! I’m loving the potato recipes recently! This is the perfect brunch dish for sharing. Pinned!
Nagi | RecipeTin says
Ugh, I really need to cut back on my potato recipes, don’t I!!! I’m a little too obsessed I fear 🙂
Kathleen | HapaNom says
“tastes like a cross between a hash brown, quiche and potato dauphinoise gratin.” Ugh….YES, PLEASE! This most certainly is a match made in heaven! This is quite possibly the thickest yet fluffiest looking quiche I’ve ever seen! And as far as I’m concerned, nutmeg is not optional! A brilliant addition! Well done!
Nagi | RecipeTin says
I knew you would approve of the nutmeg! Thanks Kathleen! 🙂
Janette@culinaryginger says
What a fantastic idea, it’s a complete breakfast in 1 dish and I love the less calories.
Nagi | RecipeTin says
Thanks Janette! I couldn’t believe the calorie count….!! I really double checked!
Annie+@+ciaochowbambina says
Okay…this is brilliant! You’ve taken two of my favorites, as well, to make this gorgeous dish! A friend of mine and I are planning a luncheon in January, and this will surely be on the menu!!
Nagi | RecipeTin says
Thanks Annie!! It’s 2 of my faves too 🙂
Marissa | Pinch and Swirl says
I absolutely love Quiche Lorraine and a hash brown crust would make it even better!
Nagi | RecipeTin says
My thoughts exactly Marissa!! 🙂
Heather says
This sounds amazing! Will try this christmas day morning! Thank you 🙂
Nagi | RecipeTin says
Can’t think of a better way to start Christmas Day!! (Oh, other than Santa leaving stacks of presents with my name on them!!) 🙂 Love to hear what you think!
Helen @ Scrummy Lane says
Oh now this is genius! This is definitely one of those ‘why didn’t I think of this?’ posts. I often have a baked potato with a slice of quiche, but no need if I give this a go! 🙂
Nagi | RecipeTin says
Really?? Baked potato with quiche?? Never heard of that!! So YES, time to mash them into one dish!!
ChopinandMysaucepan says
Dear Nagi,
I’ve only recently found my liking for quiche and a hash brown crust sounds delicious!
Nagi | RecipeTin says
Well this is one to cement your discovery of quiche!! It really is quite delicious! I am just worried you may not go back to normal quiche after trying this 🙂
Maureen | Orgasmic Chef says
This is my kind of meal. I love hash browns and wish we could buy them loosely frozen like you can in the states. Your quiche looks perfect. My French grandmother would approve. 🙂
Nagi | RecipeTin says
Maureen. You are in Australia now. It’s all about made from scratch! 🙂 I am glad you think your grandmother would approve!
CakePants says
This definitely looks like my kind of breakfast!! I’m a huge fan of hash brown crusts (I made a breakfast pizza last summer with a hash brown crust and have been hooked since then!), and that’s awesome that it is actually healthier than the traditional recipe! This looks phenomenal, and I can’t wait to try it 🙂
Nagi | RecipeTin says
Breakfast pizza hash brown? But….that’s genius!! Popping over now to check it out!!
Shinee says
Nagi, I’m blown away! The hash brown crust is genius! I’m definitely trying this recipe!
Nagi | RecipeTin says
Thank you Shinee!! It really was delicious. So so delicious!!