Crispy Potato Base Quiche (Printable Version)
# What You'll Need:
→ Potato Base
01 -
20 ounces defrosted hash browns, squeezed until dry
02 -
2 tablespoons melted butter, slightly cooled
03 -
1 large egg, whisked
04 -
1/4 teaspoon onion powder
05 -
1/4 teaspoon garlic powder
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon black pepper, as needed
→ Main Filling
08 -
2 tablespoons butter or olive oil
09 -
1/2 to 1 cup mushroom slices (try baby Bellas or your favorite kind)
10 -
2 small leeks or 1 big one, cleaned and thinly sliced (swap with shallots or sweet onion if you want)
11 -
1/2 small red pepper, cleaned and diced up
12 -
6 ounces chopped artichoke hearts, drained from marinade or brine
13 -
8 slices cooked and finely diced prosciutto or bacon
14 -
8 large eggs
15 -
1 1/2 cups heavy cream or half-and-half
16 -
1 teaspoon kosher salt
17 -
1/2 teaspoon black pepper, as needed
18 -
2 cups grated Gruyère cheese (or try Gouda, Swiss, or Cheddar instead)
# How to Make It:
01 -
Get your oven hot at 425°F (220°C). Give a 9-10 inch non-leaking springform pan a good oil spray, put parchment down, then spray again. You can also use a deep 9-10 inch pie dish instead.
02 -
Dry out the thawed hash browns with paper towels. In a big bowl, throw together the hash browns, whisked egg, melted butter, onion powder, garlic powder, kosher salt, and pepper. Stir everything up well.
03 -
Push the potato mix into your pan, making sure it covers the bottom and goes up the sides evenly. For extra crunch, give the surface a light oil spray. Bake it 20-30 minutes until it's gold and crispy. Take it out and let it sit.
04 -
In a big pan, cook the leeks and red pepper in butter for about 10 minutes. Toss in mushrooms and cook another 2 minutes. Move everything to one side and quickly crisp up your prosciutto. Turn off the heat and let everything cool a bit.
05 -
In a large bowl, beat eggs, cream, kosher salt, and black pepper until smooth and creamy. Mix in your cooked veggies, artichoke hearts, cheese, and prosciutto. It'll be pretty thick.
06 -
Put your pre-baked crust on a lined baking sheet. Pour all your egg mixture into the crust. Turn the oven down to 400°F (205°C) and bake it uncovered for 45 minutes. Then cover loosely with foil and bake another 10-20 minutes until golden with a slight jiggle in the middle.
07 -
Let your dish cool off for 5-10 minutes before cutting into it. Or cool it all the way, wrap it up, and stick it in the fridge for later.
# Additional Tips:
01 -
Make sure there aren't any holes in your potato crust or the filling will leak out.
02 -
You can freeze this dish and warm it up later at 325°F (165°C) for around 30 minutes.