If you’re craving a dish that captures the spirit of Spanish comfort food with a playful twist, this Spanish Tortilla-Inspired Quiche With Hashbrown Crust is just what you need. This recipe takes all the best parts of the classic Spanish tortilla—tender potatoes, fluffy eggs, and just the right amount of savor—and gives it a modern brunch makeover thanks to a golden, crispy hashbrown crust. Whether you’re hosting brunch, meal prepping for the week, or simply want an impressive yet easy dish, you’ll fall for the layers of flavor and satisfying texture in every bite.
Ingredients You’ll Need
This list is refreshingly short, but each ingredient brings something to the table—think creamy richness, a burst of color, or that irresistible golden crunch. It’s an amazing way to turn everyday kitchen staples into a star-worthy meal.
- Frozen shredded hash browns: These form the ultra-crispy, gluten-free crust and provide the perfect starchy base for the quiche.
- Olive oil: Adds rich flavor and helps everything brown up beautifully; don’t skimp on the good stuff here.
- Salt: Just a little brings out the natural flavors of potatoes and eggs.
- Black pepper: For that gentle, spicy background note in every bite.
- Onion: Thinly sliced so it melts into the filling and brings sweet, savory depth.
- Red bell pepper: Adds vibrant color and a touch of sweetness that really pops.
- Yukon gold potato: Thin slices mimic the classic Spanish tortilla texture, plus they’re buttery and tender.
- Eggs: The heart of any quiche; they hold everything together while staying light and fluffy.
- Whole milk or heavy cream: For luscious creaminess and a custard-like result.
- Smoked paprika: A dash adds the iconic, smoky depth of classic Spanish cuisine.
- Shredded Manchego or cheddar cheese: Manchego keeps it true to its roots, but cheddar is always welcome.
- Chopped parsley: Optional, but this fresh garnish adds brightness and makes the dish pop.
How to Make Spanish Tortilla-Inspired Quiche With Hashbrown Crust
Step 1: Prep the Hashbrown Crust
Start off by heating your oven to 400°F (200°C) for a head start on that perfectly crisp base. Squeeze out as much liquid as you can from the thawed hash browns—no soggy crust allowed! Mix them with a splash of olive oil, salt, and pepper. Then, press the mixture firmly into your greased 9-inch pie dish, taking a moment to build the edges up the side. Bake until the crust turns golden and holds its shape, about 20 minutes.
Step 2: Sauté the Vegetables
While the crust bakes, heat the rest of your olive oil in a skillet. Toss in your thinly sliced onion, diced red bell pepper, and those delicate potato slices. Over medium heat, sauté for 8–10 minutes, stirring occasionally, until everything is just softened and lightly kissed with caramelization. This step brings loads of flavor and ensures the filling is tender all the way through.
Step 3: Mix the Egg Mixture
In a large bowl, whisk together the eggs, your choice of milk or cream, and that all-important smoked paprika. The aroma is irresistible already! Stir in your shredded cheese, then gently fold in the sautéed vegetable mixture. Don’t rush this part—you want everything evenly distributed, so each slice is packed with flavor.
Step 4: Assemble and Bake
Pour your egg and veggie mixture into the pre-baked hashbrown crust and use a spatula to smooth the top. Lower the oven temperature to 375°F (190°C) and bake for 30–35 minutes, until the center is set and the top is beautifully golden. Let the quiche cool for about 10 minutes before slicing; this helps everything set for perfect wedges.
Step 5: Finishing Touches
Just before serving, scatter chopped fresh parsley over the top for a blast of color and freshness. Your Spanish Tortilla-Inspired Quiche With Hashbrown Crust is ready to grace any breakfast, lunch, or brunch table!
How to Serve Spanish Tortilla-Inspired Quiche With Hashbrown Crust
Garnishes
A handful of chopped parsley adds a lovely herbal spark, but you could also sprinkle smoked paprika or even a crumble of Spanish cheese for extra flair. A few sliced olives or a dollop of tomato salsa give a nod to the dish’s Mediterranean roots and make each slice even prettier.
Side Dishes
Serve your Spanish Tortilla-Inspired Quiche With Hashbrown Crust alongside a crisp green salad tossed with a lemony vinaigrette, or add a bowl of fresh fruit for a refreshing contrast. Some crusty gluten-free bread or a platter of marinated olives and roasted tomatoes make it feel like a real Spanish feast.
Creative Ways to Present
Thin slices plated with colorful sides look gorgeous, but you can also cut the quiche into cubes for fun appetizer bites. Try serving mini versions in muffin tins for a brunch buffet, or layer slices on a platter with overlapping veggies—a real showstopper, no matter how informal the gathering.
Make Ahead and Storage
Storing Leftovers
After your Spanish Tortilla-Inspired Quiche With Hashbrown Crust has cooled, store individual slices in an airtight container in the fridge for up to four days. The crust stays surprisingly crisp, and the flavors only get better as they meld together.
Freezing
This quiche freezes exceptionally well! Wrap slices snugly in foil or plastic wrap, then tuck them into a freezer bag. They’ll keep for up to two months. Thaw overnight in the fridge before reheating, and you’re ready for brunch in a flash.
Reheating
To bring those leftovers back to life, heat slices in a 350°F (175°C) oven for 10 to 15 minutes. The hashbrown crust stays crisp and the filling tastes as fresh as the day you made it. You can also microwave a slice for a quicker fix, though the crust will be softer.
FAQs
Can I use fresh potatoes instead of frozen hash browns for the crust?
Absolutely! Just shred or grate your potatoes, then squeeze out as much water as possible before pressing them into the dish. This helps mimic that signature crisp base and maintains the texture of the Spanish Tortilla-Inspired Quiche With Hashbrown Crust.
What’s the best cheese choice if I can’t find Manchego?
If Manchego isn’t available, sharp cheddar, fontina, or even mozzarella will work beautifully. Each brings its own character, but any will melt nicely and complement the Spanish flavors in the quiche.
Can this recipe be made dairy-free?
Yes! Swap the milk for a non-dairy alternative like unsweetened almond or oat milk, and use your favorite dairy-free cheese. The quiche will still bake up beautifully and be loaded with flavor.
How can I make the quiche spicier?
If you love a little heat, toss in a pinch of red pepper flakes, diced jalapeño, or even a little hot paprika with your filling. The Spanish Tortilla-Inspired Quiche With Hashbrown Crust is easily customizable to your heat preference.
Is the hashbrown crust gluten-free?
Yes, if your frozen hash browns are gluten-free—and most are—then the entire quiche is naturally gluten-free. Always double-check packaging if allergies are a concern.
Final Thoughts
With its vibrant colors, smoky notes, and crave-worthy golden crust, this Spanish Tortilla-Inspired Quiche With Hashbrown Crust is pure brunch magic. Whether you’re serving guests or just treating yourself, it’s a recipe you’ll want to return to again and again. Give it a try and savor this irresistible twist on a classic!
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Spanish Tortilla-Inspired Quiche With Hashbrown Crust Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Spanish Tortilla-Inspired Quiche with a Hashbrown Crust is a delightful twist on the traditional Spanish tortilla, featuring a crispy hashbrown crust filled with eggs, vegetables, and cheese. Perfect for a weekend brunch or a special breakfast treat.
Ingredients
For the Hashbrown Crust:
- 3 cups frozen shredded hash browns (thawed and drained)
- 2 tbsp olive oil (divided)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Filling:
- 1 medium onion (thinly sliced)
- 1 red bell pepper (diced)
- 1 small Yukon gold potato (thinly sliced)
- 6 large eggs
- 1/2 cup whole milk or heavy cream
- 1/2 tsp smoked paprika
- 1/2 cup shredded Manchego or cheddar cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the crust: Mix hash browns with 1 tbsp olive oil, salt, and pepper. Press into a greased pie dish and bake for 20 minutes.
- Sauté the vegetables: In a skillet, cook onion, bell pepper, and potato until softened.
- Prepare the filling: Whisk eggs, milk, and paprika. Add cheese and cooked vegetables.
- Assemble and bake: Pour the filling into the pre-baked crust and bake at 375°F (190°C) for 30–35 minutes.
- Serve: Let cool, slice, and garnish with parsley.
Notes
- You can substitute sweet potatoes or roasted vegetables for a variation.
- Cheddar or mozzarella can be used in place of Manchego cheese.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 195mg
