Description
This Spanish Tortilla-Inspired Quiche with Hashbrown Crust combines the crispy texture of shredded potatoes with the rich, creamy filling of eggs, Manchego cheese, sautéed onions, and roasted peppers. The hashbrown crust adds a unique twist, while a touch of saffron and smoked paprika infuses the dish with vibrant Spanish flavors, perfect for brunch or a savory dinner.
Ingredients
Scale
Hashbrown Crust
- 3 cups shredded russet potatoes (squeezed dry)
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp salt
Filling
- 1 large yellow onion, thinly sliced
- 1 cup diced roasted potatoes (par-cooked)
- 1 red bell pepper, diced
- 6 large eggs
- ½ cup heavy cream
- ½ cup grated Manchego cheese (or Gruyère)
- ¼ cup chopped parsley
- 1 tsp garlic powder
- ½ tsp saffron threads (optional, soaked in 1 tbsp warm water)
- Salt & pepper to taste
Instructions
- Prep Crust: Preheat your oven to 400°F (200°C). In a bowl, combine the shredded russet potatoes with olive oil, smoked paprika, and salt. Press this mixture firmly into the bottom and up the sides of a greased 9-inch pie dish to form an even crust. Bake in the preheated oven for 25 minutes or until the crust is golden and crisp.
- Caramelize Onions and Sauté Peppers: While the crust bakes, heat a skillet over low heat. Add the thinly sliced yellow onions and cook slowly for about 15 minutes until they become golden and caramelized. Add the diced red bell pepper and sauté for an additional 5 minutes until softened.
- Whisk Filling: In a large mixing bowl, beat together the eggs, heavy cream, garlic powder, saffron water (if using), salt, and pepper until fully combined. Stir in ¼ cup of the grated Manchego cheese to incorporate.
- Assemble the Quiche: Once the crust is baked, evenly spread the caramelized onions and sautéed peppers over the bottom. Layer the par-cooked roasted potatoes on top of the veggies. Pour the egg and cream mixture over the layered ingredients, spreading gently to distribute. Sprinkle the remaining ¼ cup of grated Manchego cheese over the top.
- Bake Until Set: Lower the oven temperature to 375°F (190°C). Place the assembled quiche back into the oven and bake for 30 to 35 minutes, or until the filling is fully set and the top is lightly golden. Remove from oven and garnish with chopped parsley before serving.
Notes
- Make sure to squeeze out excess moisture from the shredded potatoes to achieve a crispier crust.
- If Manchego cheese is unavailable, Gruyère is a great substitute for a similar flavor and melt.
- The saffron is optional but adds a lovely aromatic depth to the quiche.
- You can prepare the roasted potatoes ahead of time to save cooking time.
- Allow the quiche to rest for about 10 minutes after baking to set up fully for easier slicing.
