A mash up of two of my favourite brunch dishes - hash brown and quiche! This can be made using frozen shredded hash browns or you can shred your own (directions provided for both).
1. You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
2. You must use a pie dish that doesn't have a removable base otherwise you run a (high) risk of the filling leaking out and dripping to the floor of the oven while it bakes. Yes, I'm speaking from experience here. I tried both a springform cake tin and a quiche pan with a removable base. 2 of the 3 attempts, the filling leaked out (once onto the floor of the oven, the other onto the tray I put the pan on).
3. This quiche reheats really well in the oven and lasts for 3 days in the refrigerator. I have not tried to freeze it yet but I am confident that it will work fine. Make sure to reheat it in the oven so the crust crisps up again.
4. Nutrition assumes 8 servings. In my household, it serves 6 (sometimes 4!).