Description
A delicious and hearty dish perfect for breakfast, brunch, or a light dinner, combining a crispy hash brown crust with a creamy filling of eggs and vegetables.
Ingredients
Scale
- 1 tablespoon olive oil (for sautéing and greasing)
- 2 medium russet potatoes, grated (about 2 ½ cups shredded)
- 2 cups sautéed vegetables (1 cup mushrooms, ½ cup chopped leeks, ½ cup chopped asparagus)
- 12 large eggs
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese (or cheese of choice)
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch pie dish or baking pan with olive oil.
- Grate the potatoes and squeeze out excess moisture using a clean towel. Mix the grated potatoes with a drizzle of olive oil, salt, and pepper.
- Press the potatoes evenly into the bottom and sides of the dish to form the crust. Bake for 25 minutes until lightly golden and crisp.
- In a skillet, heat olive oil and sauté mushrooms, leeks, and asparagus until soft and fragrant. Set aside to cool slightly.
- In a large bowl, whisk together the eggs, sea salt, black pepper, garlic powder, and shredded cheese. Stir in the sautéed veggies.
- Pour the egg mixture into the baked crust and smooth the top. Bake at 375°F (190°C) for 25–30 minutes, or until the center is just set.
- Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Ensure to squeeze out excess moisture from the grated potatoes to prevent a soggy crust.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 300mg