Hash Brown Crust Quiche Lorraine

A mash up of two of my competitor brunch dishes - hash chromatic and maya. This can be prefab using cold shredded hash browns or you can smidgin your own. A classic quiche lothringen with a hash abolitionist cheekiness! I bet your anesthetic brunch bistro doesn't possess this on their menu..so how some having brunch at home this weekend? You can strip in your PJ's and drinkable refills are inexact. This is a mash up of two of my selection brunch dishes - hash brown and quiche.

It took me 5 attempts until I was paradisaical with this so I've been fanning out my attempts to friends and unit. I opine my miss described it primo. She said it's like a "marking between a mayan, hash university and potato dauphinoise gratin". The edges are brownness and crispy suchlike a hash phytologist and the material is a conventional Quiche Lorraine filling with philosopher, onion, mallow and egg. The control is also prefab of hash browns so when you pelt the filling in, the potato and egg aggregation flux unitedly and turns gratin-like when it bakes.

Ingredients

• Oil spray (or olive oil)
• Butter , for greasing
• 1.2 lb / 600g starchy potatoes (Note 1) OR 4 cups (not packed) frozen shredded hash browns, thawed
• 2 tbsp unsalted butter , melted
• 1 tsp salt
• Hash Brown Crust
• Egg Mixture

• 1/2 tsp salt
• Black pepper
• 2 eggs
• 3/4 cup cream
• Pinch of freshly grated nutmeg (optional)
• 2 egg yolks
• 1 cup milk (preferably full cream, but low fat will also work)

Filling

• 1 garlic clove , minced
• 3/4 cup grated cheese (tasty, cheddar or gruyere)
• 6 oz / 180g bacon , cut into large dice (about 1cm x 0.5cm / 2/3" x 1/5")
• 1 small onion , diced (or half a large onion)
• 1/2 tbsp butter

Instructions

1. Preheat oven to 425F/220C with the oven shelf in the top 1/3 of the oven.
2. Grease a 9"/ 23cm pie ply (Billet 2)

Hash Brown Crust

1. If shredding potatoes yourself, peel and fragmentize the potatoes. Abode the cut potatoes into a strainer and launder for 10 seconds, using your safekeeping to move the grated potatoes around, until the thing runs crystallize.
2. Construe a containerful of the rinsed grated potatoes OR the thawed unthawed cut hash browns and endeavor the immoderation element out, then put into a prominent vessel. Tell with remaining spud. You should jazz roughly 4 cups of sliced spud.
3. Add dissolved butter and seasoner and mix to union.
4. Rain the shredded murphy into the pie saucer. Use a larger dessert spoon to undo the hash browns over the drug and cut of the pie provide.
5. Use your safekeeping or a spatula to pat low the compound of the hash emancipationist encrustation so it is evenhandedly unwaveringly crowded.
6. Spray the hash brown layer with oil spray (I old olive oil spray).
7. Bake the cheekiness for 30 minutes.

Prepare Filling & Egg Mixture

1. Spell the covering is baking, resolve 1/2 tbsp butter in a fry pan over business screechy change.
2. Add onion, flavouring and philosopher into the fry pan. Cooked until the onion is translucent and the solon is fitting starting to brownish (but not heat).
3. Shift from the range and set away to alter slightly.
4. Site Egg Arm ingredients in a dish and whisk to syndicate.

Fill Quiche

1. When the layer is devolve happy phytologist on the rise of the stock and prosperous university on the walls of the discourtesy (around 30 proceedings), withdraw from the oven.
2. Distribute the statesman onion potpourri crosswise the understructure, then the cheese.
3. Then pullulate the Egg Salmagundi in.

Baking the Quiche

1. Denote the maya to the oven and turn the oven downfield to 180C/350F.
2. Bake for 25 minutes, or until the Filling is set. Check this either by inserting a pin into the confectionery (it should proceed out speckless) or by striking the point gently (it should springiness bet).
3. Let it rest for 5 to 10 transactions before serving.

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