In our home, weekend brunches are sacred. They’re a time to gather, relax, and indulge in something truly delicious. And while we love a classic Quiche Lorraine, I’m always looking for ways to put a unique spin on familiar favorites. That’s when I stumbled upon this Quiche Lorraine with Hashbrown Crust recipe, and let me tell you, it’s been a game-changer! The traditional pastry crust is replaced with a crispy, golden hashbrown base that not only adds a delightful textural contrast but also makes it naturally gluten-free. My family absolutely raved about it – the savory filling nestled in that crunchy potato crust is simply irresistible. It’s become a brunch staple, perfect for lazy Sunday mornings, holiday gatherings, or even a light and satisfying weeknight dinner. If you’re looking for a brunch recipe that’s both impressive and incredibly flavorful, look no further. This Hashbrown Crust Quiche Lorraine is destined to become your new go-to.

Ingredients

This recipe uses simple, readily available ingredients to create a dish that’s far greater than the sum of its parts. Here’s what you’ll need to gather:

4 tablespoons butter, melted, divided in half: Butter is the key to richness and flavor in both the crust and the overall quiche. Dividing it ensures that both the hashbrown crust and the filling benefit from its buttery goodness. Use unsalted butter to control the overall saltiness of the dish. For a richer flavor, consider using European-style butter with a higher butterfat content. If you need a dairy-free option, a good quality vegan butter substitute can be used, though it might slightly alter the flavor profile.
1 package 16 oz. frozen shredded hash brown potatoes, thawed: Frozen shredded hash browns are incredibly convenient and provide the perfect base for our crust. Thawing them completely is crucial as it allows you to squeeze out excess moisture, ensuring a crispy crust rather than a soggy one. Opt for plain, unseasoned hash browns. If you prefer to make your hash browns from scratch, you’ll need about 2 pounds of potatoes. Peel and shred them, then soak in cold water for about 30 minutes to remove excess starch before proceeding with squeezing out the moisture.
8 large eggs: Eggs are the backbone of the quiche filling, providing structure, richness, and binding all the ingredients together. Large eggs are standard in most recipes, ensuring the correct ratio of liquid to solids. For the best flavor and texture, use fresh, high-quality eggs. If you happen to have jumbo eggs, you might need to adjust the quantity slightly, perhaps using 7 instead of 8 to maintain the right consistency.
1 cup milk: Milk adds moisture and creaminess to the quiche filling, creating a smooth and luscious texture. Whole milk will provide the richest flavor and creamiest texture, but you can also use 2% milk for a slightly lighter option. For a dairy-free version, unsweetened almond milk, oat milk, or soy milk can be substituted, although they might slightly alter the taste and texture. Avoid using skim milk as it can make the quiche filling less rich and flavorful.
1 cup shredded cheddar cheese: Cheddar cheese provides a classic savory flavor that complements the ham and eggs beautifully. Sharp cheddar will offer a more pronounced flavor, while mild cheddar will be more subtle. You can also experiment with different types of cheddar, such as white cheddar or a blend of cheddar and Monterey Jack for a milder, meltier cheese. For a smoky twist, consider using smoked cheddar. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and often has better flavor.
1 cup ham, chopped: Ham is the traditional meat in Quiche Lorraine, adding a salty, savory element. Use cooked ham, such as leftover baked ham, deli ham, or even diced ham steak. For a richer flavor, consider using smoked ham or Black Forest ham. If you prefer a different meat, cooked bacon or pancetta, crisped and crumbled, would also be delicious substitutes. For a vegetarian version, you can omit the ham altogether or substitute with sautéed mushrooms or roasted vegetables like asparagus or bell peppers.
1 Tbsp minced, fresh oregano: Fresh oregano adds a bright, herbaceous note that elevates the flavor profile of the quiche. If fresh oregano isn’t available, you can use 1 teaspoon of dried oregano instead. Other fresh herbs that would complement this quiche include thyme, chives, or parsley. For a more pronounced oregano flavor, you can lightly bruise the fresh oregano leaves before mincing to release their oils.
1 tsp red pepper flakes: Red pepper flakes provide a subtle warmth and a touch of spice that balances the richness of the quiche. If you prefer a milder flavor, you can reduce the amount or omit them entirely. For those who enjoy more heat, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper.
Salt and pepper to taste: Salt and pepper are essential seasonings that enhance all the flavors in the quiche. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always preferable to pre-ground pepper for a more aromatic and flavorful result. Season generously, tasting the filling before pouring it into the crust to ensure it’s well-seasoned. Remember that the hashbrown crust will also need seasoning, so don’t be shy with the salt and pepper.

Instructions

Follow these step-by-step instructions to create your delicious Hashbrown Crust Quiche Lorraine:

Preheat oven to 400°F degrees. Preheating the oven to the correct temperature is crucial for even baking and a perfectly set quiche. Make sure your oven is fully preheated before placing the quiche inside. Using an oven thermometer can help ensure your oven temperature is accurate.
Brush a 9-by-2 1/2-inch springform pan with 2 TBSP melted butter. A springform pan is ideal for quiche as it allows for easy removal of the finished dish without damaging the crust. The melted butter prevents the hashbrown crust from sticking and adds flavor. Ensure you brush the bottom and sides of the pan thoroughly. If you don’t have a springform pan, you can use a deep-dish pie plate, but removing the quiche might be slightly more challenging.
Line the sides of the pan with strips of parchment paper and brush paper with butter, too. Lining the sides with parchment paper, especially in a springform pan, makes it even easier to release the quiche cleanly and prevents sticking. Brushing the parchment paper with butter further ensures a non-stick surface and adds a touch of flavor to the edges of the crust. Cut the parchment strips slightly taller than the sides of the pan to create a handle for easy lifting after baking.
Squeeze all the water / moisture out of the hashbrowns in a colander and let dry. This is a critical step for achieving a crispy hashbrown crust. Excess moisture in the hashbrowns will steam in the oven, resulting in a soggy crust instead of a crispy one. After thawing the hash browns, place them in a colander and use your hands or a clean kitchen towel to squeeze out as much liquid as possible. Letting them air dry for a few minutes after squeezing can further help remove moisture.
In a large bowl, mix hash browns with 2 TBSP melted butter, 1 egg, salt, and pepper. This mixture forms the base of our hashbrown crust. The melted butter adds flavor and helps bind the hash browns together. The egg acts as a binder, further helping the crust hold its shape. Season generously with salt and pepper to ensure the crust is flavorful and not bland. Mix everything thoroughly with your hands to ensure even distribution of the butter and egg.
Press hashbrown mixture onto the bottom and up the sides of your prepared pan. This step requires a bit of patience and even pressure to create a uniform crust. Use your hands to press the hashbrown mixture firmly onto the bottom and up the sides of the prepared springform pan. Work in sections, ensuring the crust is evenly thick and extends all the way up the sides. Pay special attention to the corners and edges to create a well-formed crust.
Press firmly to mold the potatoes against the edges. Firmly pressing helps compact the hashbrowns and creates a sturdier crust that will hold its shape during baking. Continue to press and mold the potatoes against the edges of the pan, ensuring there are no gaps or loose sections. You can use the back of a spoon or a measuring cup to help smooth and even out the surface of the crust.
Place on a rimmed baking sheet; bake until set and the edges of the hash browns are lightly browned. Placing the springform pan on a rimmed baking sheet is a safety measure to catch any potential drips during baking and makes it easier to handle the quiche in and out of the oven. Bake the hashbrown crust in the preheated oven until it is set and the edges are lightly browned. This usually takes about 20-25 minutes. The crust should be firm to the touch and have a slightly golden color. Pre-baking the crust ensures it’s cooked through and crispy before adding the wet filling.
In a large bowl, whisk the remaining 7 eggs and milk, then add the rest of the ingredients. While the crust is baking, prepare the quiche filling. In a separate large bowl, whisk together the remaining 7 eggs and milk until well combined. Whisking ensures a smooth and even texture for the filling. Then, add the shredded cheddar cheese, chopped ham, minced fresh oregano, red pepper flakes, salt, and pepper to the egg mixture. Stir gently to combine all the ingredients evenly. Taste the filling and adjust seasonings as needed before pouring it into the crust.
Pour into prepared crust. Once the hashbrown crust is pre-baked and slightly cooled, carefully pour the prepared egg and cheese filling into the crust. Distribute the filling evenly over the crust, ensuring it reaches all edges. Avoid overfilling the crust, leaving a little space at the top to prevent spillage during baking.
Bake until set, 45 to 50 minutes and allow to cool slightly before serving. Return the quiche to the oven and bake for another 45 to 50 minutes, or until the filling is set and no longer jiggly in the center. The top should be lightly golden brown, and a knife inserted into the center should come out mostly clean. Baking time may vary slightly depending on your oven. Once baked, remove the quiche from the oven and let it cool slightly in the pan for about 10-15 minutes before serving. This allows the filling to set further and makes it easier to slice and serve.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used and serving sizes.)

Servings: Approximately 8 servings

Estimated Calories per serving: 350-450 calories

Breakdown (approximate per serving):
- Protein: 20-25g
- Fat: 25-35g
- Carbohydrates: 10-15g

This Quiche Lorraine with Hashbrown Crust is a moderately calorie-dense dish due to the eggs, cheese, ham, and butter. It is a good source of protein and fats, with a moderate amount of carbohydrates primarily coming from the hashbrown crust and cheese. For a slightly lighter version, consider using 2% milk instead of whole milk, reducing the amount of cheese slightly, or using leaner ham. Remember to adjust portion sizes to fit your individual dietary needs.

Preparation Time

Prep time: 30 minutes (includes thawing hash browns, preparing crust and filling)
Cook time: 1 hour 5-15 minutes (20-25 minutes for crust, 45-50 minutes for quiche)
Total time: 1 hour 35-45 minutes

This recipe is relatively straightforward to prepare, with the majority of the time spent baking. The hashbrown crust requires a little extra effort compared to a traditional pastry crust, but the delicious result is well worth it. The quiche can also be partially prepared ahead of time. You can make the hashbrown crust and the filling separately and assemble and bake the quiche closer to serving time.

How to Serve

This Hashbrown Crust Quiche Lorraine is incredibly versatile and can be served for brunch, lunch, or dinner. Here are some serving suggestions:

Brunch Classic: Serve warm slices of quiche as the centerpiece of your brunch spread. Pair it with:
- Fresh Fruit Salad: A light and refreshing fruit salad with berries, melon, and grapes provides a delightful contrast to the savory quiche.
- Green Salad with Light Vinaigrette: A simple green salad with a lemon vinaigrette or balsamic vinaigrette adds freshness and acidity to balance the richness of the quiche.
- Mimosas or Sparkling Cider: Elevate your brunch with mimosas for the adults or sparkling cider for a family-friendly option.
- Coffee and Tea: No brunch is complete without a selection of hot beverages like coffee, tea, and herbal infusions.
Light Lunch: Enjoy a slice of quiche for a satisfying and flavorful lunch. Serve it with:
- Tomato Soup: A classic pairing, tomato soup’s acidity cuts through the richness of the quiche.
- Side Salad: A smaller side salad with mixed greens and your favorite dressing.
- Crusty Bread: A slice of crusty bread or baguette for dipping into any leftover quiche filling.
Dinner Delight: Make it a complete dinner by serving larger portions of quiche with:
- Roasted Asparagus or Broccoli: Roasted vegetables provide a healthy and flavorful side dish.
- Garlic Bread: Warm garlic bread complements the savory flavors of the quiche.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with Quiche Lorraine.
Make-Ahead Meal: This quiche is excellent for make-ahead meals. It can be baked a day in advance and reheated gently before serving. It’s also delicious served cold or at room temperature, making it perfect for picnics or potlucks.

Additional Tips for Quiche Perfection

Don’t Skip Squeezing the Hash Browns: This is the most crucial step for a crispy crust. Take your time and really squeeze out as much moisture as possible from the thawed hash browns. You can even use a clean kitchen towel to wrap the hash browns and wring out the excess liquid.
Pre-Bake the Crust Thoroughly: Pre-baking the hashbrown crust before adding the filling ensures that it cooks through and becomes crispy. Don’t underbake it, as a soggy crust will ruin the texture of the quiche. Look for a light golden brown color and a firm texture.
Season Every Layer: Season the hashbrown crust mixture generously with salt and pepper. Also, taste the egg filling before pouring it into the crust and adjust seasonings as needed. Proper seasoning is key to bringing out the flavors of all the ingredients.
Don’t Overbake the Quiche: Overbaking can make the quiche dry and rubbery. Bake until the filling is just set and no longer jiggly in the center. A slight wobble is okay, as it will continue to set as it cools. Use the knife test – when a knife inserted into the center comes out mostly clean, the quiche is done.
Let it Rest Before Slicing: Allow the quiche to cool slightly for at least 10-15 minutes before slicing and serving. This resting period allows the filling to set further, making it easier to cut clean slices and preventing it from being too runny. It also enhances the flavors as they have time to meld together.

Frequently Asked Questions (FAQ) – Ingredients

Q1: Can I use fresh hash browns instead of frozen?

A: Yes, you can definitely use fresh hash browns. You’ll need about 2 pounds of potatoes. Peel and shred them using a box grater or food processor. Soak the shredded potatoes in cold water for about 30 minutes to remove excess starch. Then, drain them well and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth before proceeding with the recipe. Freshly made hash browns can sometimes be even crispier than frozen ones, but frozen hash browns offer convenience and consistent results.

Q2: Can I substitute the cheddar cheese with another type of cheese?

A: Absolutely! Cheddar cheese is classic, but you can experiment with other cheeses to create different flavor profiles. Gruyere cheese is a traditional choice for Quiche Lorraine and adds a nutty, slightly sweet flavor. Swiss cheese, Monterey Jack, or even a blend of cheeses would also work well. For a smoky flavor, try smoked Gouda or smoked cheddar. Consider the flavor profile you’re aiming for and choose a cheese that complements the other ingredients.

Q3: I don’t have fresh oregano. Can I use dried oregano or another herb?

A: Yes, if you don’t have fresh oregano, you can use dried oregano. Use about 1 teaspoon of dried oregano in place of 1 tablespoon of fresh minced oregano. Other herbs that would be delicious in this quiche include fresh thyme, chives, or parsley. You can also use a combination of herbs to create a more complex flavor. Fresh herbs generally have a brighter flavor than dried herbs, so if using dried, you might want to add it a bit earlier in the cooking process to allow the flavors to develop fully.

Q4: Can I make this quiche vegetarian? What can I use instead of ham?

A: Yes, this quiche can easily be made vegetarian. Simply omit the ham to make it a cheese and hashbrown quiche. For a more substantial vegetarian filling, you can add sautéed vegetables like mushrooms, onions, bell peppers, spinach, or asparagus. Roasting vegetables like zucchini, eggplant, or cherry tomatoes before adding them to the quiche can also enhance their flavor and texture. Consider adding a vegetarian protein source like crumbled feta cheese or sun-dried tomatoes for extra flavor and richness.

Q5: Can I use a different type of milk or cream for the filling?

A: Yes, you can adjust the dairy in the filling to your preference. Whole milk provides the richest flavor and creamiest texture, but you can use 2% milk for a slightly lighter option. For an even richer and creamier filling, you can substitute part of the milk with heavy cream or half-and-half. For a dairy-free version, unsweetened almond milk, oat milk, or soy milk can be used. Coconut milk (the carton kind, not canned coconut cream) can also work, adding a subtle coconut flavor. Experiment to find your favorite dairy or non-dairy option!