Description
A flavorful quiche inspired by Spanish tortilla, featuring a crispy hashbrown crust. Perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups shredded hashbrowns
- 2 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 4 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Press hashbrowns into a greased pie dish to form a crust. Bake for 15 minutes.
- Heat olive oil in a pan. Sauté onion and bell pepper until soft.
- Whisk eggs, milk, salt, and pepper in a bowl.
- Spread sautéed vegetables over the hashbrown crust. Pour egg mixture on top.
- Sprinkle cheese evenly over the quiche.
- Bake for 25-30 minutes until set and golden.
- Let cool slightly before slicing.
Notes
- Use thawed hashbrowns for best results.
- Add cooked bacon or sausage for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: quiche, Spanish tortilla, hashbrown crust, breakfast, brunch