Description
A savory quiche with a crispy hashbrown crust, inspired by traditional Spanish tortilla.
Ingredients
Scale
- 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