“Ready, Set, Cook! Special Edition Contest Entry: A kicked up brunch Quiche. Instead of pie crust it uses a hash brown and apple crust with not your average egg filling!”
READY IN:
40mins
SERVES:
4-6
YIELD:
1 large quiche
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Grease an 8 inches cake pan and line the bottom with parchment paper cut to the circumference of the pan.
  2. Heat a non-stick sauté pan over medium/high heat and add oil. When heated, add hash browns and season with salt and pepper. Cook for 5 minutes, until it starts to get golden. Then add Shallots and apples. Cook for another 5-6 minutes until shallots are softened. Pour hash brown mixture into cake pan and allow cooling.
  3. When at room temperature, make a crust with fingers by pushing the potato mixture from the center of the pan all the way up the sides. It should be no thicker then a quarter inch and no thinned then an eighth of an inch. Put in over for 10-12 min, allowing it to come together as a crust and give color to the inside.
  4. While crust is browning, whisk together eggs, cooked bacon, ½ cup of cheese, green onions and the red bell pepper. When crust is done, pull out of oven and pour the egg mixture in the crust. Return to oven for 12 minutes until the eggs have set but have not browned.
  5. Pull out of oven long enough to put the remaining cheese on top and then put back in oven until cheese is melted, around 2-3 minutes. Take quiche out of oven, dust with Paprika and allow cooling for 10-15 minute The edges will be slightly pulled away from the sides so it’s easier to take out of the pan. Remove from pan and place on serving plate with chopped chives and sour cream available to garnish with when sliced! Yum Yum.

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