tex-mex hashbrown crusted quiche
A nice change of pace from regular pie dough crust. The Tex-Mex flavors in this quiche really complements the potato crust.
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prep time
30 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- CRUST
- 2 teaspoons olive oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups shredded frozen hash browns
- 1 cup grated Mexican blend cheese
- QUICHE
- 2 - 3 cups grated Mexican blend cheese
- 1/2 jalapeno, seeded and minced
- 2 Roma tomatoes, seeds and pulp removed - chopped
- 1/4 cup green onions, chopped
- 1/4 cup jarred roasted red bell peppers, drained well and chopped
- 3 large eggs, lightly beaten
- 1 cup half and half or heavy cream
- 1/4 - 1/2 cup cilantro, minced
How To Make tex-mex hashbrown crusted quiche
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Step 1Using a cast iron skillet, heat oil. When the oil is hot, add the frozen hash browns. Salt and pepper to taste. Spread the potatoes evenly in the pan, cover, and cook for approximately 4 minutes. Turn potatoes over, add salt and pepper if needed, and cook an additional 4 minutes covered. Add 1 cup of cheese, mix, and set aside to cool.
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Step 2Line a prepared quiche dish with the potatoes and press to form a crust. Be sure to allow potatoes to come up the sides of the dish. Add shredded cheese to the quiche and spread it out evenly.
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Step 3In a bowl, combine jalapeno and 2 chopped tomatoes along with the bell peppers and green onions. Combine eggs, half and half, salt, and pepper.
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Step 4Pour egg mixture over cheese and bake for 40 to 50 minutes at 400 degrees. I sometimes bake at 375 and cook just a little longer to prevent it from browning too quickly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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