This quiche is popular and tasty!
Created by Crystal Ragland on July 11, 2016
- 1 20 ounce package shredded hash brown potatoes, thawed if frozen.
- 3 tablespoons butter, melted
- 6 strips bacon (I cook one pound of bacon at a time, then freeze what I don't use. The frozen bacon can be thawed and used for future recipes without the mess!)
- 1 small shallot or yellow onion, minced
- 1 cup Gruyere cheese, shredded (I have only been able to find this in 7 oz. packages, unshredded and I have the deli department to slice it very thin.)
- 1 cup heavy cream
- 1/2 cup milk
- 3 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pinch nutmeg
- Preheat oven to 425 degrees and grease a 10 inch tart (or pie) pan.
- Press shredded hash browns firmly into greased pan in an even layer and drizzle with melted butter.
- Bake for 20-25 minutes, until lightly browned.
- Reduce oven to 350 degrees.
- Cook bacon until crisp, transfer to paper towels to drain crease. When cool enough to handle, crumble and scatter it, the shallot and cheese inside the crust. (Again, I cook one pound of bacon at a time, then freeze what I don't use. The frozen bacon can be thawed and used for future recipes without the mess!)
- Combine cream, milk, eggs, salt, pepper, and nutmeg in a large bowl and whisk vigorously for a minute or two.
- Pour egg mixture over the hash brown crust. It will seep through, don't worry, it's fine.
- Bake quiche 25-30 minutes until it barely jiggles and a knife inserted into the center comes out clean. (I sometimes turn the temperature down to 325 degrees and cook longer if it still jiggles at the end of 30 minutes.)
- Serve hot or at room temperature.
- This quiche goes well with a salad or fresh fruit!