Breakfast Quiche with Hashbrown Crust
A fun and easy recipe to whip up for a weekend brunch. We made it for 2, but you can easily increase the proportions and make this for the whole family.
- 2 slices of bacon, diced into 1/2 inch slices
- 1/2 a russet potato, shredded, using a vegetable grater
- 3 eggs
- 1/4 cup Half & Half (or skim milk)
- 1/4 cup shredded cheddar cheese
- 1/2 tomato diced
- 1/2 bunch chopped green onions (~1/8 cup)
- salt and pepper to taste
- Step 1 Preheat the oven to 350 degrees. Cook bacon in a cast iron skillet over medium heat until crisp. Remove bacon to drain on paper towels, set aside. Scrape the bottom of the pan if needed with a metal spatula. Drain about one-half of the bacon fat and save the rest in the pan
- Step 2 Use a cheese shredder and take one large russet potato, or any type of potato, and shred enough to coat the bottom of whatever size iron skillet you are using. For the small iron skillet we used one half of a russet potato. Take a paper towel to remove some of the water from the potatoes. Hack: put the potatoes in the microwave for 30 seconds to remove a bit more of the water. When it comes out of the microwave, use a fork to separate the potato pieces.
- Step 3 Make sure the bacon fat has cooled slightly so you don’t burn yourself, add the shredded potato to the pan and spread it around the bottom and about one quarter of the way up the side. The layer will be relatively thin but you can make it as thick as desired.
- Step 4 Turn on the stove to medium heat and allow the hash brown crust to crisp up, this will take about 3 minutes.
- Step 5 While the crust is crisping, in a large mixing bowl, whisk eggs then add cream (or milk), cheese, and vegetables. Mix well.
- Step 6 Take the hash browns off the stove and pour the egg mixture over the crust. Put the quiche in the oven and cook for about 15-17 minutes, until fully set
- Step 7 Take it out, cool slightly (send us a picture!), and enjoy!
Family in town for the holidays and not sure what to whip up for breakfast? This quiche is so easy, it will impress your family and friends and is delicious to boot! We love our cast iron skillet and use it for cooking many of our favorite meals. While it is a frequent tool used in dinner recipes, it deserves some attention for some delicious breakfast recipes too.
The recipe is simple and easy to throw together, better yet it’s also gluten free. Then let it bake in the oven and everyone in the family will be salivating and reaching for another bite (so make enough!). We used a small iron skillet for the two of us, but you can definitely double or triple the ingredients for a bigger crowd.
A note on the products: We have two iron skillets in the kitchen and recommend you do too! Check out our large iron skillet and small iron skillet. Order them preseasoned and make sure you have a scrubbing chain to clean. We also love this cute spatula (great stocking stuffer!) to cook the eggs and it mixes well. And these small whisks that fit in a mug or small bowl are perfect when you are making just a few eggs and helps keep messes to a minimum.