Hash Brown Crust Quiche Lorraine

• Gluten free

• Meat

  • 6 oz Bacon

• Produce

  • 1 Garlic clove
  • 1 Onion, small
  • 1 1/4 lb Potatoes, starchy

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs

• Baking & Spices

  • 1 Black pepper
  • 1 Pinch Nutmeg
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil spray

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 Butter
  • 1/2 tbsp Butter
  • 3/4 cup Cheese, grated
  • 3/4 cup Cream
  • 1 cup Milk

Found on recipetineats.com

Description

Ingredients

• 1.2 lb / 600g starchy potatoes (Note 1) OR 4 cups (not packed) frozen shredded hash browns, thawed
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• Butter, for greasing
• Oil spray (or olive oil)
• 2 egg yolks
• 2 eggs
• 1 cup milk (preferably full cream, but low fat will also work)
• ¾ cup cream
• Pinch of freshly grated nutmeg (optional)
• ½ tsp salt
• Black pepper
• ½ tbsp butter
• 6oz / 180g bacon, cut into large dice (about 1cm x 0.5cm / ⅔ x ⅕)
• 1 small onion, diced (or half a large onion)
• 1 garlic clove, minced
• ¾ cup grated cheese (tasty, cheddar or gruyere)

Directions

• Preheat oven to 425F/220C with the oven shelf in the top ⅓ of the oven.
• Grease a 9/ 23cm pie dish (Note 2)
• If shredding potatoes yourself, peel and grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.
• Take a handful of the rinsed grated potatoes OR the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl. Repeat with remaining potato. You should have about 4 cups of shredded potato.
• Add melted butter and salt and mix to combine.
• Pour the shredded potato into the pie dish. Use a large dessert spoon to spread the hash browns over the base and side of the pie dish.
• Use your hands or a spatula to pat down the base of the hash brown crust so it is fairly firmly packed.
• Spray the hash brown crust with oil spray (I used olive oil spray).
• Bake the crust for 30 minutes.
• While the crust is baking, melt ½ tbsp butter in a fry pan over medium high heat.
• Add onion, garlic and bacon into the fry pan. Saute until the onion is translucent and the bacon is just starting to brown (but not crisp).
• Remove from the stove and set aside to cool slightly.
• Place Egg Mixture ingredients in a bowl and whisk to combine.
• When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.
• Scatter the bacon onion mixture across the base, then the cheese.
• Then pour the Egg Mixture in.
• Return the quiche to the oven and turn the oven down to 180C/350F.
• Bake for 25 minutes, or until the Filling is set. Test this either by inserting a skewer into the centre (it should come out clean) or by touching the centre gently (it should spring back).
• Let it rest for 5 to 10 minutes before serving.