Spanish Tortilla-Inspired Quiche With Hashbrown Crust

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A golden, crispy hashbrown crust cradles this hearty quiche, inspired by the flavors of a classic Spanish tortilla. Instead of the traditional thick potato-egg omelet, this version turns the concept into a baked, sliceable dish perfect for breakfast, brunch, or even dinner. The exterior delivers crunch, while the inside stays luxuriously creamy and rich, filled with eggs, sautéed onions, and tender potatoes.

Spanish tortilla purists will recognize the comforting flavors of slowly cooked potatoes and onions mingled with eggs, but this variation layers in ease and versatility. Using frozen hashbrowns for the crust adds a satisfying texture contrast and simplifies the process. It’s a comforting yet elevated bake, ready to impress any table it graces.

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What Kind of Potatoes Work Best for the Crust?

For this quiche, frozen shredded hashbrowns are the go-to choice. They offer consistency in size and moisture, helping the crust hold its shape and crisp up beautifully. If you’re using fresh potatoes, opt for russets, grate them, and be sure to squeeze out as much liquid as possible. A drier potato layer ensures that the crust doesn’t become soggy during baking.

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Ingredients for the Spanish Tortilla-Inspired Quiche With Hashbrown Crust

• Frozen shredded hashbrowns: These form the crunchy base. When packed and baked, they mimic the structure of a pie crust with a delightful texture.
• Eggs: The backbone of any quiche, providing richness and setting the structure.
• Yellow potatoes: Cubed and gently cooked, they echo the classic Spanish tortilla filling.
• Onions: Their sweetness balances the starchiness of the potatoes and adds depth of flavor.
• Heavy cream: This boosts the custard’s silkiness.
• Cheese (optional): A bit of grated Manchego or sharp cheddar adds savory dimension.
• Olive oil: Used for sautéing and brushing the crust for golden edges.
• Salt and pepper: Simple seasonings that let the ingredients shine.

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How To Make the Spanish Tortilla-Inspired Quiche With Hashbrown Crust

Step 1: Prepare the Hashbrown Crust

Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or tart pan with olive oil. Press the thawed hashbrowns into the dish, working them up the sides to form a crust. Brush the top with olive oil and sprinkle lightly with salt. Bake for 20-25 minutes, until the edges are golden and starting to crisp.

Step 2: Cook the Potatoes and Onions

While the crust bakes, heat olive oil in a skillet over medium heat. Add diced yellow potatoes and cook for 8-10 minutes until tender but not browned. Add finely chopped onions and cook for another 5 minutes, stirring occasionally. Season with a pinch of salt and pepper. Let the mixture cool slightly.

Step 3: Make the Egg Custard

In a large mixing bowl, whisk together the eggs and heavy cream until smooth. Stir in grated cheese if using. Add the cooled potato-onion mixture and mix until combined.

Step 4: Assemble the Quiche

Pour the egg mixture into the baked hashbrown crust. Use a spatula to spread it evenly. Bake at 375°F (190°C) for 30-35 minutes, or until the center is set and the top is lightly golden.

Step 5: Cool and Serve

Let the quiche rest for 10 minutes before slicing. This helps it set completely and makes for cleaner slices. Garnish with chopped herbs like chives or parsley for a fresh finish.

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Serving and Storing the Spanish Tortilla-Inspired Quiche With Hashbrown Crust

This quiche shines best when served warm or at room temperature. It’s ideal for a laid-back brunch, a weeknight dinner with a salad, or even cut into small wedges for a party appetizer. The crispy hashbrown crust adds a unique flair that stands out even after reheating.

To store leftovers, let the quiche cool completely. Cover tightly with plastic wrap or transfer to an airtight container. It keeps well in the refrigerator for up to 4 days. Reheat individual slices in a 350°F (175°C) oven or a toaster oven for the best texture.

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Frequently Asked Questions

Can I make this quiche ahead of time?

Yes, you can bake the quiche a day in advance. Let it cool completely, then refrigerate. Reheat in the oven before serving to restore the crispiness of the crust.

Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely. Just be sure to grate them and squeeze out as much liquid as possible to avoid a soggy crust.

What type of cheese works best?

Manchego gives an authentic Spanish touch, but sharp cheddar, Gruyère, or even feta can work beautifully depending on your preference.

Can I add other vegetables or meats?

Definitely. Bell peppers, spinach, cooked chorizo, or bacon can all be delicious additions. Just make sure to pre-cook and drain them before adding to the egg mixture.

Is it gluten-free?

Yes! As long as your hashbrowns are gluten-free (check the label), this quiche is naturally gluten-free.

Can I freeze it?

Freezing is not ideal as the texture of the potatoes and custard can change. It’s best enjoyed fresh or from the fridge within a few days.

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