Mother's Day Hashbrown Crustless Quiche Lorraine
Crust:
1 lb Russet Potatoe Hash Brown / Starchy Potatoes shredded
2 Tbsp Melted Butter
Oil Spray or Olive Oil
1tsp Salt
Egg Mixture:
2 eggs
2 egg yolks
1 cup milk
¾ Cup of Cream
½ tsp salt
Black pepper (to taste)
Filling:
8oz Bacon
1 tbsp Butter
1 Small Onion Chopped
1 Clove of Garlic
¾ Cup of Grated Gruyere
¼ Cup of Grated Cheddar
Instructions:
Preheat oven to 400 F
Grease a 9” Pie Dish
Crust:
If unthawed, Place Shredded Potatoes into the strainer and rinse. Then place potatoes
Into large bowl (after making sure they are dry) into a large bowl.
Add melted butter and salt and mix to combine.
Pour the shredded potato into the pie dish. Spread the hash browns evenly into the
Base and sides to create crust and be sure it is packed.
Spray the Hash Brown crust with oil spray
Bake the crust for 30 minutes
Filling & Egg Mixture:
Add ½ tbsp of butter, onion garlic, and bacon into a pan and saute over medium heat until the onion is soft and the bacon is starting to brown.
Remove from stove and set aside.
Place egg mixture and cheese mixture into the bowl and combine.
Fill Quiche / Bake:
When the crust is golden brown remove from oven.
Pour the bacon and onion mixture into the crust and add the egg mixture after evenly distributed.
Place the filled quiche back in the oven and lower the temperature to 350F.
Bake for 25 minutes or until the filling is set.
Let rest for 5 to 10 minutes before enjoying!
Happy Mothers Day!