Let me tell you, this Spanish tortilla inspired quiche with hashbrown crust is a game changer! Imagine a crispy, golden hashbrown crust cradling a savory mix of eggs, peppers, and cheese—it’s pure comfort food bliss. This dish is inspired by the classic Spanish tortilla, but with a fun twist that makes it perfect for breakfast or brunch. I love how the flavors meld together, creating a delightful harmony that’s both hearty and satisfying. Plus, it’s incredibly versatile; you can add your favorite veggies or even some meats if you’re feeling adventurous. Trust me, once you try this quiche, you’ll be hooked!
Ingredients List
- 2 cups shredded hashbrowns
- 1 cup diced bell peppers
- 1 cup diced onions
- 6 large eggs
- 1 cup shredded cheese
- 1/2 cup milk
- Salt to taste
- Pepper to taste
How to Prepare Spanish Tortilla Inspired Quiche with Hashbrown Crust
Step-by-Step Instructions
Alright, let’s get cooking! First, preheat your oven to 400°F (200°C). This is key for achieving that golden crust we all love. While the oven heats up, grab a pie dish and press your shredded hashbrowns into the bottom and up the sides to form a lovely crust. Make sure it’s nice and compact so it holds together—this will be the base of our quiche!
Once your hashbrown crust is ready, pop it in the oven and bake for about 20 minutes, or until it’s beautifully golden brown. While that’s happening, take a skillet and sauté your diced bell peppers and onions over medium heat until they’re soft and aromatic—about 5 to 7 minutes should do the trick. Trust me, this step adds a wonderful depth of flavor!
Next, in a large mixing bowl, whisk together your eggs, milk, salt, and pepper until everything is combined and frothy. Then, stir in the sautéed veggies and your shredded cheese until evenly distributed. Once your hashbrown crust is done baking, pour this colorful egg mixture right into the crust, spreading it out evenly.
Pop it back in the oven and bake for an additional 25 to 30 minutes. You’ll know it’s ready when the edges are set and the center is just firm (a little jiggle is okay!). Let it cool for a few minutes before slicing, and get ready for some serious deliciousness!
Why You’ll Love This Recipe
- Quick preparation time: You can whip this up in no time, making it perfect for busy mornings.
- Unique flavor combination: The blend of eggs, cheese, and sautéed veggies brings a delightful taste that’s hard to resist.
- Crispy hashbrown crust: The golden, crispy crust adds that perfect crunch to every bite—who doesn’t love a good hashbrown?
- Versatile with added veggies or meats: Feel free to customize it with your favorite ingredients—spinach, ham, or even some spicy chorizo works wonders!
- Great for breakfast or brunch: Whether it’s a cozy weekend brunch or a quick breakfast on the go, this quiche fits the bill!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you choose, so these figures are just a guideline. A typical serving of this Spanish tortilla inspired quiche with hashbrown crust contains approximately 220 calories, 12 grams of fat, and 10 grams of protein. You’ll also find around 20 grams of carbohydrates and 2 grams of sugar. It’s a filling dish that balances protein and carbs, making it a satisfying choice for breakfast or brunch. Always feel free to adjust ingredients to suit your dietary needs!
Tips for Success
- Use freshly shredded hashbrowns: If you can, shred your own potatoes for that crispy texture. Store-bought frozen hashbrowns are convenient, but they can release moisture, making your crust soggy.
- Don’t skip the sautéing: Sautéing your bell peppers and onions not only enhances their flavor but also ensures they cook evenly in the quiche. You want them soft and aromatic!
- Check for doneness: When baking the quiche, keep an eye on it! If the edges are set and the center has a slight jiggle, it’s done. Overbaking can lead to a dry texture.
- Let it cool: Allow the quiche to cool for a few minutes after baking before slicing. This helps it set up a bit more and makes for cleaner slices.
- Experiment with flavors: Don’t be afraid to play with the ingredients! Adding herbs like thyme or spices like paprika can elevate the flavor profile of your quiche.
Variations
This Spanish tortilla inspired quiche with hashbrown crust is super versatile, and I love how you can switch it up based on what you have on hand or what you’re craving! Here are some fun ideas to take your quiche to the next level:
- Herb Infusion: Add fresh herbs like parsley, chives, or dill to the egg mixture for a burst of freshness. Just a tablespoon or two will do the trick!
- Spicy Kick: If you like a bit of heat, toss in some diced jalapeños or a pinch of red pepper flakes to the sautéed veggies. It’s a great way to wake up your taste buds!
- Cheese Swap: Experiment with different cheeses! Feta adds a nice tang, while Gruyère brings a rich, nutty flavor. Mix and match to find your favorite combination.
- Veggie Medley: Feel free to add other vegetables like zucchini, spinach, or mushrooms. Just sauté them along with the bell peppers and onions for a colorful and nutritious twist!
- Protein Boost: Want to make it heartier? Add cooked bacon, sausage, or even shredded chicken. These additions not only enhance the flavor but also make it more filling.
- Smoky Flavor: For a smoky twist, try adding some smoked paprika or using smoked cheese. It gives the quiche a whole new dimension!
With these variations, you can tailor this dish to your taste and enjoy a new experience every time you make it. Happy cooking!
Storage & Reheating Instructions
Storing your Spanish tortilla inspired quiche with hashbrown crust is super simple! Just let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days—perfect for meal prep or leftovers! When you’re ready to enjoy it again, just slice off the portion you want and pop it in the microwave for about 1 to 2 minutes, or until heated through. If you prefer, you can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes for that nice crispy texture. Enjoy every bite!
FAQ Section
Can I use frozen hashbrowns for the crust? Absolutely! Frozen hashbrowns are super convenient, but make sure to squeeze out any excess moisture before pressing them into your pie dish. This helps prevent a soggy crust.
What vegetables can I add to the quiche? The possibilities are endless! You can add anything from spinach, zucchini, or even sun-dried tomatoes. Just sauté them along with the onions and bell peppers for best results.
Can I make this quiche ahead of time? Yes! You can prepare the quiche the night before and let it sit in the fridge until you’re ready to bake it the next day. Just remember to add a few extra minutes to the baking time if it’s cold from the fridge.
Is this recipe gluten-free? While the hashbrown crust is generally gluten-free, always check the packaging of your hashbrowns to be sure! If you’re looking for a gluten-free alternative, you can also try a crustless version.
How do I store leftovers? Just let your quiche cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It’ll keep well in the fridge for up to 3 days!
For more information on the nutritional benefits of eggs, you can visit Healthline. Additionally, if you’re interested in learning more about the versatility of hashbrowns, check out The Spruce Eats.
Print
Spanish Tortilla Inspired Quiche with Hashbrown Crust Bliss
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A savory quiche with a crispy hashbrown crust, inspired by traditional Spanish tortilla.
Ingredients
- 2 cups hashbrowns
- 1 cup diced bell peppers
- 1 cup diced onions
- 6 large eggs
- 1 cup shredded cheese
- 1/2 cup milk
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Press hashbrowns into a pie dish to form a crust.
- Bake the crust for 20 minutes until golden.
- In a skillet, sauté bell peppers and onions until soft.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Add the sautéed vegetables and cheese to the egg mixture.
- Pour the mixture into the hashbrown crust.
- Bake for an additional 25-30 minutes until set.
- Let it cool before slicing and serving.
Notes
- This quiche can be served warm or cold.
- Feel free to add other vegetables or meats.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg
Keywords: spanish tortilla, quiche, hashbrown crust, breakfast
