This recipe is putting two great dishes together to create a hybrid that is spectacular. What is it? you may ask. Well I shall tell you. This hybrid is a mashup of hash browns (or better known as latkes) and a quiche. (Yes, the title does give it away a little). This quiche can work perfectly as a breakfast substitute; it has eggs, potatoes and bacon, because bacon makes everything better. But, you can also enjoy this for lunch or dinner with a side of salad or just on its own. The crust for the quiche is made from the hash browns which scared me at first because there was so much that could go wrong here. But it actually turned out quite nice. This quiche comes from Better Home and Gardens and it’s definitely one worth trying.
Preheat the oven to 325 degrees Fahrenheit. Wash and peel the potatoes and then shred them to pieces… Muahahah…ha…ha! Sorry, got a little carried away there. I used my food processor to coarsely shred the potatoes. Place the potatoes in a large bowl and fill it up with water. Stir the potatoes a little and then drain them through a colander. Repeat this process several times until the water runs clear. Use a salad spinner to dry the potatoes. I didn’t have one so I just manually squeezed out as much water as I could. It’s important that the potatoes are completely dry in order for your crust to come together. Put the shredded potatoes in a large, dry bowl and combine with the salt and pepper.
Heat the oil and butter in a large non-stick skillet until the butter starts to foam. Put the potatoes in the skillet and press them down so that they from an even layer on the bottom of the pan. Let them cook without stirring until the bottom becomes a golden brown. This should take about 12 minutes.
Now for the hard part. Place a baking sheet on top of the skillet and flip them both over. Remove the skillet and put it back on the heat. You should have inverted your giant hash brown onto the baking sheet. I managed to accomplish this with the help of my mom. As you can see, our hash brown fell apart a little but that’s ok. You can easily reshape it later.
Add some more butter to the skillet if necessary. Slide the potato crust from the baking sheet to the skillet making sure that the browed side is facing up. Use your spatula to reshape the potatoes back into a large flat cake. Cook until the underside turns golden brown.
Spray a pie pan with non-stick spray and slide the potato crust from the skillet to the pan. Again, use a spatula to reshape the crust and push it down to the bottom of the pan and up the sides as well. Yay! The hard part is over.
For the filling cook some bacon on the same skillet we used for the potatoes until they become nice and crisp. Take the bacon out of the skillet and let it cool of on a paper towel. Remove most of the bacon grease from the pan, leaving enough to use later for the vegetables.
Dice half of the onion and shred the zucchini. Toss them onto the skillet and sauté on medium heat for about 5 minutes. Make sure they don’t get brown.
In a small bowl combine the shredded cheese and flour. Mix together and set aside for now.
In a large bowl beat the eggs with the milk, salt, and crushed red pepper. Add your zucchini, onion, and cheese to the eggs and stir to combine. Make sure that the zucchini is not too hot before mixing it with the egg.
Pour the filling into the hash brown crust making sure that the filling doesn’t spill over the sides of the crust. Bake the quiche for 50 minutes or until the top is golden brown and a toothpick comes out clean. Let the quiche cool for 10 minutes before slicing it up and devouring.
Hash Brown Quiche
- 1 3/4 pounds russet potatoes
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoons olive oil
- 1 tablespoon butter
- 6 slices bacon
- 2 coarsely shredded zucchinis
- 1/2 chopped onion
- 4 eggs, lightly beaten
- 1/2 cup milk
- 1/4 teaspoon crushed red pepper
- 1 cup shredded cheese (4 ounces)
- 1 tablespoon all-purpose flour
- Preheat oven to 325 degrees F. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with 1/4 teaspoon of the salt and the black pepper, tossing to combine.
- In a 12-inch nonstick skillet heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
- Place a baking sheet or cutting board over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the baking sheet. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown.
- Lightly grease a 9-inch pie pan or plate. Use the baking sheet to transfer hash browns to pie pan, pressing hash browns into the bottom and up the sides of the pie pan.
- In a large skillet cook bacon until crisp Drain, reserving 1 tablespoon of the drippings. Crumble bacon; set aside. Cook zucchini and onion in the reserved drippings over medium heat for 3 to 5 minutes or until tender but not brown.
- In a large bowl combine eggs, milk, the remaining 1/4 teaspoon salt, and the crushed red pepper. Stir in bacon and zucchini mixture. In a small bowl combine shredded cheese and flour. Add to egg mixture; mix well.
- Pour egg mixture into the hash-brown lined pie pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before serving.