Description

This Easy Spanish Tortilla-Inspired Quiche With Hashbrown Crust combines the comforting flavors of a classic Spanish tortilla with a rich, custardy quiche texture and a crispy, golden hashbrown crust. Perfect for any meal of the day, this versatile dish features tender potatoes, savory sautéed onions, silky eggs, and melty cheese baked to perfection in a crunchy potato crust.

Ingredients

Scale

Crust

4 cups frozen shredded hashbrowns, thawed and drained
2 tablespoons olive oil
Salt and pepper, to taste

Filling

6 large eggs, room temperature
1 cup milk or cream
1 medium onion, thinly sliced
1 cup potatoes, thinly sliced or diced
1 cup mild cheese (Monterey Jack or Gruyere), shredded
2 tablespoons olive oil (for sautéing)
Salt and pepper, to taste

Instructions

Prepare the Hashbrown Crust: Press the thawed and well-drained hashbrowns evenly into a greased 9-inch pie dish or tart pan. Drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden and crispy.
Sauté the Onions and Potatoes: While the crust bakes, heat olive oil in a skillet over medium heat. Add the diced potatoes and thinly sliced onions, cooking gently until tender and lightly caramelized, about 8-10 minutes. This enhances the traditional Spanish tortilla flavor.
Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until fully combined and slightly frothy.
Assemble the Filling: Add the sautéed onions, potatoes, and shredded cheese to the egg mixture. Stir gently to combine. Pour the filling evenly over the warm hashbrown crust, spreading it out uniformly.
Bake the Quiche: Lower the oven temperature to 350°F (175°C) and bake the quiche for 30-35 minutes, or until the filling is set and the top turns lightly golden. Remove from oven and let cool for about 10 minutes before slicing to ensure clean cuts.

Notes

Drain Excess Moisture: Squeeze water out of thawed hashbrowns to keep the crust crisp, not soggy.
Even Cooking: Slice potatoes uniformly to ensure even cooking during the sauté step.
Pre-Bake Crust: Pre-baking the hashbrown crust prevents a soggy bottom.
Use Room-Temperature Eggs: They mix better and bake more evenly, resulting in a smoother filling.
Let It Rest: Cooling the quiche for 10 minutes after baking helps it firm up for clean slicing.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Appetizers
Method: Baking
Cuisine: Spanish-inspired

Nutrition

Serving Size: 1 slice (1/8 of quiche)
Calories: 280 kcal
Sugar: 2 g
Sodium: 300 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 200 mg

Keywords: Spanish tortilla, quiche, hashbrown crust, breakfast, brunch, gluten free, easy recipe, potato quiche