• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Naive Cook Cooks

Simple Recipes for Breakfast to Dessert

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Recipes
  • How To…
  • Blogging Resources
  • Contact Me
  • Store!!
  • Privacy Policy

Hashbrown Crust Quiche

April 4, 2013 by naivecookcooks 1 Comment

Hashbrown Crust Quiche

Eggs. Eggs have always been my go to breakfast, lunch as well as dinner item. Days when nothing turns out right, I curl up on the couch with a crispy egg with generous amounts of salt and red chili thrown on top along with a cup of tea in my old chipped mug and a crusty stale loaf of bread. To me it reminds of old days. Old, care free days. Those days where the only thing I had to worry was my grades. The rest used to be taken care of by itself. OR that’s what I used to think growing up.

Frittatas, quiches, scrambled eggs, egg curry, I love them all equally.I think it is in my genes. I remember some nights, when my mother used to feel like cooking nothing at all, then she would throw together a lovely meal of skillet frittata with all sorts of vegetables she could lay her hands on. I would be the chopper somedays while my father had the task of keeping a watchful eye till the frittata turned golden and glowed with veggies. I remember waiting anxiously and having my plate ready by my side so I be the first one to pick the best slice of it all.

Hashbrown Crust Quiche

I don’t come from a family of picky eaters. We love our food and I remember my mother always stressing on eating healthy, seasonal and fresh foods. I feel that reflects in my cooking style to this day. But there was one thing about which my mother would go beyond the limits. Fried egg. For her there was a thin delicate line from the egg being under done and over done and I remember we having our little disagreements over it more than often. For her a little overdone egg meant a weird burnt smell and which was by no chance edible.

Whenever I make myself eggs, I remember that instance and it fills my heart with fond memories. Last night was no different. As you remember after my recent recipe disasters, I felt we deserved something better and so I baked a quiche.

Healthy crust-less and cheese-less quiche with a twist. Hash brown crust made crisp until golden and crunchy on the stove and then a filling of eggs + vegetables + seasoning thrown on top and baked in the oven to a golden perfection.

I devoured half of it in flat 5 minutes and I suggest you to have it just out of the oven ( but watch, don’t burn your mouth). The tang of hot sauce, the crunchiness of potatoes and the soft egg vegetable mix makes it a satisfying meal anytime of the day.

To reheat, warm it in oven for 10-15 mins at 200F.

Hashbrown Crust Quiche
 
Save Print
Author: Naive Cook Cooks
Ingredients
  • 3 medium size russet potatoes or any kind, washed, peeled and shredded (Approximately 3 cups shredded potatoes)
  • Salt to taste
  • Black pepper to taste
  • 1 tsp coconut oil or any other cooking oil plus additional for sauteing
  • 2 tsp Hot sauce (optional) (I used tabasco but you can use any kind you prefer)
  • 3 eggs, cage free, organic if possible
  • ⅓ cup bell peppers, chopped
  • ⅓ cup portobello mushrooms, chopped
  • ¾ cups yellow onion, chopped
  • 2 tbsp milk or cream or half and half (I used 2% milk)
  • Salt to taste
  • Red chili powder to taste
  • Few pieces of sun dried tomatoes
Instructions
  1. Pre heat the oven to 325F.
  2. Squeeze shredded potatoes of all the water and pat them dry using a paper towel.Add salt, black pepper and hot sauce. Mix and taste. Adjust the seasonings if needed.
  3. Heat up a skillet. Add ½ tsp coconut oil and coat it evenly. Dump the potatoes and pat them down with your hands. Lower the flame. Using back of spatula, push them hard against the skillet surface so they even out. This will help in even cooking.
  4. Let them cook for 12-15 mins on lowest flame or till bottom gets nice golden brown. Cover the skillet with a big plate and flip the hashbrown on the plate making sure they don't break. Even if they do, don't panic. Coat the skillet with ½ tsp oil again. Add the uncooked side of hashbrown and again press it down against the skillet surface using your hands and back of spatula. Let it cook for another 10-12 mins or till the bottom gets nice golden brown.
  5. Meanwhile, saute the chopped vegetables one by one in another pan for 3-5 mins maximum each except sun dried tomatoes. Take a large bowl. Add eggs , salt, red chili, milk and vegetables. Stir it till it all gets mixed properly.
  6. Now pour the mixture over the cooked hashbrown in the skillet. Slip the skillet in the oven for good 50 mins to an hour. After 50 mins check by inserting a knife at the center. If it come out clean, turn off the oven otherwise let it cook more.
  7. Serve hot or at room temperature.
Notes
Recipe is adapted roughly from BHG.
3.5.3208

More Breakfast Savory Recipes:

Multigrain Spinach and Cheese Waffles

Hashbrown Breakfast Pizza with Kale Pesto

Breakfast Avocado Toast

Filed Under: All Recipes, Breakfast Recipes, Breakfast Savory Recipes, Vegetarian Recipes Tagged With: Black pepper, cheeseless, crustless, eggs, hash brown crust, Hash browns, Hot sauce, Milk, Quiche

Previous Post: « Slow Cooker Thai Squash Soup
Next Post: Spicy Corn Black Bean Avocado Dip »

Reader Interactions

Comments

  1. Rosa Mayland says

    April 5, 2013 at 1:53 AM

    Scrumptious and healthy! I really love those flavors.

    Cheers,

    Rosa

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Hi!
I am Amishi. Glad that you made it here. I am a Chemical Engineer turned into a full time food blogger! I love cooking, eating & feeding friends & family. Come join me! Do check out the RECIPE page for all sorts of recipe ideas!

P.S. do not forget to subscribe your email and join us on Social Media. Read More…

Holiday Recipes
Indian Inspired Recipes
Appetizer Recipes
How To Recipes
My Favorite Recipes

Footer

My Fav Cookbooks

Reader’s Favorite Recipes

easy moist chocolate marble cake ready
Baked brie with orange cranberry sauce - Delicious & simple holiday appetizer. Baked brie served with a simple yet beautifully flavored orange cranberry sauce! I can't stop eating this.
Slow Cooker Creamy Tomato Sauce Chicken : DUMP & FORGET this delicious creamy slow cooker tomato sauce chicken in the morning before work and come back to restaurant quality meal everyone will go crazy for!
best homemade pizza crust recipe title
Brookies - Soft Chewy Brownie Cookies
Large Version of Loaded Spicy Veggie Pie

Look Around

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Naive Cook Cooks · designed by blogger boutique · Genesis Framework