I mentioned previously that I had a some girlfriends over for brunch a couple weeks ago. We booked a trip to Puerto Vallarta which was the main reason for our get together, but the brunch spread was pretty amaze too. #bragging
Besides the yogurt and granola bar, monkey bread and baked steel cut oats, I also made this quiche. I think everything turned out good but this quiche was the best by far! We scarfed down the whole quiche!
It started off with a crispy layer of hash browns, that’s what made it stand apart from other quiche recipes. I modified the original recipe quite a bit to try and lighten it up, I like that this recipe is so versatile. For the filling, I kept it healthy with turkey bacon, broccoli, red bell pepper, onion and baby spinach. Any fillings would work though. For the egg mixture, I went with 2 whole eggs and 2 egg whites plus lowfat milk in place of heavy cream. These adjustments didn’t compromise taste AT ALL! For our brunch I used a small amount of shredded mozzarella cheese but have since tried this quiche with shredded cheddar. Both cheeses worked well and I think pretty much any melting cheese would work, swiss, fontina, etc.
This recipe is perfect for Mother’s Day Brunch (unless you’re my Mom)! It has everything in one dish and it serves a crowd. Plus you can easily change it up to include your mom’s favorite veggies!
Hash Brown Crust Quiche
- 1 lb refrigerated hash browns
- 1 tbsp olive oil
- 1 tbsp butter
- 4 slices turkey bacon, cooked then cut into small pieces
- 1 cup fresh broccoli, chopped
- 1/4 cup red bell pepper, diced
- 1/2 shallot, finely diced
- handful baby spinach
- 2 whole eggs plus 2 egg whites, lightly beaten
- 1 cup low-fat milk
- pinch crushed red pepper
- salt and pepper, to taste
- 1/4 cup cheddar cheese, shredded
- 1 tbsp flour
- Preheat oven to 325 degrees F.
- Place hash browns in a large bowl and use a paper towel to press out as much water as possible. This will help them to crisp up better when they are cooking.
- In a large nonstick skillet, heat 1 tablespoon of oil and 1tablespoon butter over medium-high heat. Add the potatoes to the skillet, spreading in an even layer, season with salt and pepper. Press down with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, for 12 minutes, until the bottom is golden brown and crisp.
- Working in small sections, use a spatula to flip the hash browns over so the uncooked side can brown too. Cook about 8 minutes more, until both sides are golden brown.
- Lightly grease a 9×9-inch baking dish. Use you spatula to transfer the hash browns to the baking dish and press the hash browns into the bottom of the dish.
- In the same skillet, cook the broccoli, shallot and red bell pepper for 1-2 minutes, until barely softened and tender.
- In a large bowl, whisk together eggs and milk. Season with salt and pepper to taste. In another small bowl, toss together shredded cheese and flour. Add the cheese to the egg mixture. Stir in bacon, the veggies and baby spinach.
- Pour egg mixture on top of the hash browns.
- Bake for 50, until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.