Description
A savory quiche inspired by Spanish tortilla, featuring a crispy hashbrown crust.
Ingredients
Scale
- 2 cups hashbrowns
- 1 cup shredded cheese
- 6 large eggs
- 1 cup milk
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Press hashbrowns into the bottom and sides of a pie dish.
- Bake hashbrown crust for 20 minutes or until golden.
- In a bowl, whisk together eggs, milk, salt, pepper, and paprika.
- Add cheese, bell peppers, and onions to the egg mixture.
- Pour the filling into the baked hashbrown crust.
- Bake for an additional 25-30 minutes until set.
- Let cool for 10 minutes before slicing.
Notes
- For extra flavor, add cooked bacon or sausage.
- Vegetables can be customized based on preference.
- Quiche can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: spanish tortilla, quiche, hashbrown crust, breakfast recipe