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
Scale
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
