If you adore the comforting simplicity of a classic Spanish tortilla but want to elevate it into something equally hearty and elegant, you’re going to fall head over heels for this Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe. Imagine the fluffy richness of eggs and potatoes wrapped in a golden, crispy hashbrown crust, infused with subtle smoky notes and melty cheese. This dish is an absolute winner whether you serve it for a leisurely weekend brunch or a special breakfast gathering. Prepare for a delightful fusion of textures and flavors that will have everyone asking for seconds!
Ingredients You’ll Need
The charm of this Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe lies in its simplicity and the quality of a few carefully chosen ingredients. Every element plays a crucial role in balancing flavors and textures, from the crispy hashbrown crust to the creamy, cheesy filling.
- Frozen shredded hash browns: The base of our crust, providing incredible crispy texture after baking.
- Olive oil or melted butter: Adds richness and helps crisp the crust to perfection.
- Salt and black pepper: Essential for seasoning both crust and filling subtly but effectively.
- Small onion: Brings sweetness and depth when sautéed, elevating the filling flavors.
- Yukon Gold or red potato: Thinly sliced for tender, buttery bites inside the quiche.
- Large eggs: The heart of the quiche, binding everything together with creamy richness.
- Whole milk or half-and-half: Adds silkiness to the filling for that perfect custard-like texture.
- Grated Manchego or cheddar cheese: Melts beautifully, lending nutty or sharp notes depending on your choice.
- Smoked paprika: Delivers that lovely smoky hint reminiscent of Spain’s authentic flavors.
- Chopped parsley: A fresh, bright garnish that contrasts nicely with the rich quiche.
How to Make Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe
Step 1: Preparing the Hashbrown Crust
Start by preheating your oven to 400°F (200°C) and greasing a 9-inch pie dish. Mixing thawed and dried hash browns with olive oil or melted butter, along with salt and pepper, is simple but so important—it ensures your crust crisps up in the oven instead of becoming soggy. Firmly press this mixture into the bottom and up the sides of your dish, creating a uniform layer that will hold our delicious filling. Baking this crust until golden and crisp (about 20–25 minutes) sets the wonderful foundation for the quiche.
Step 2: Sautéing the Vegetables
While the crust bakes, heat olive oil in a skillet and add the thinly sliced onion and potato. Cooking them until they soften and just start to brown (roughly 8–10 minutes) coax out natural sweetness and deepen their flavor. These tender veggies are the soul of the filling and will marry beautifully with the eggs and cheese, so be patient here for maximum taste.
Step 3: Mixing the Egg Filling
In a bowl, whisk together the eggs, milk, grated cheese, smoked paprika, salt, and pepper until fully combined and smooth. Gently fold in the sautéed onion and potatoes, making sure every bite promises a balanced mix of creamy custard and tender vegetables. This stage highlights how the Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe transforms simple staples into something truly extraordinary.
Step 4: Baking the Quiche
Pour the filling into your pre-baked hashbrown crust, smoothing the surface with a spatula. Lower the oven temperature to 375°F (190°C) and bake your quiche for 30–35 minutes. You’ll know it’s done when the center is set and the top glows a gorgeous golden brown. Allow it to rest for 5–10 minutes—it’s the perfect moment to anticipate that perfect bite.
How to Serve Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe
Garnishes
A sprinkle of chopped parsley adds a punch of freshness and vibrant color, making your quiche instantly more inviting. You can also consider a light drizzle of olive oil or a pinch of extra smoked paprika for added visual appeal and flavor boost.
Side Dishes
This quiche shines brightly on its own but pairs beautifully with crisp mixed greens dressed in a tangy vinaigrette or a side of roasted cherry tomatoes to bring a juicy contrast. For a heartier meal, sautéed mushrooms or a Mediterranean-style salad make a lovely accompaniment.
Creative Ways to Present
Serve this quiche in wedges on rustic wooden boards for a cozy brunch vibe. Wrapping individual slices in parchment paper makes for charming hand-held servings at picnics or casual gatherings. For a fresh twist, top with sliced avocado or a spoonful of mild salsa for an unexpected splash of creaminess or zest.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge. The quiche keeps well for up to 3 days, making it a perfect ready-to-eat breakfast or snack option.
Freezing
To freeze, wrap slices individually in plastic wrap and then place in a freezer-safe bag. This Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe freezes beautifully and will hold up for up to 2 months. Just thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for about 10–15 minutes to restore crispness in the crust and warmth throughout. Microwaving works for convenience but may soften the hashbrown crust slightly, so an oven is preferred to fully enjoy the textures.
FAQs
Can I use fresh potatoes instead of frozen hash browns for the crust?
Absolutely! You can shred fresh potatoes, then squeeze out excess moisture before mixing with oil and seasoning. Just keep in mind that drying them well is key to achieving that crisp crust you love in this Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe.
Is this recipe gluten-free?
Yes, it is naturally gluten-free as it uses hashbrowns for the crust instead of traditional flour-based pastry. Just be sure to check your hashbrowns don’t contain any added gluten-containing ingredients.
Can I add other ingredients like chorizo or bell peppers?
Definitely! Adding diced chorizo or roasted red peppers can deepen the Spanish flavor notes and add exciting textures and colors to the filling. Just sauté them with the onion and potatoes for the best integration.
What cheese works best for this quiche?
Traditional Manchego cheese brings authenticity and lovely nuttiness, but sharp cheddar is a fantastic choice too if you want a milder, familiar flavor. Feel free to experiment with your favorites!
How do I know when the quiche is fully baked?
The center should be set and firm to the touch, with a golden top. A gentle jiggle in the middle is okay, as it will continue to cook slightly from residual heat. Using a toothpick inserted in the center should come out mostly clean.
Final Thoughts
This Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe is a delicious celebration of simple ingredients elevated by thoughtful preparation and a little Spanish flair. Whether you’re feeding family or impressing brunch guests, this dish is sure to become a beloved staple. Give it a try—you might just find your new favorite breakfast or brunch treat!
Print
Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Spanish-Inspired
- Diet: Vegetarian, Gluten Free
Description
A delicious Spanish tortilla-inspired quiche featuring a crispy hashbrown crust filled with a savory mixture of sautéed potatoes, onions, eggs, Manchego cheese, and smoky paprika. Perfect for breakfast or brunch, this hearty dish combines classic Spanish flavors with the comforting texture of a quiche.
Ingredients
For the crust:
- 3 cups frozen shredded hash browns, thawed and patted dry
- 2 tablespoons olive oil or melted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the filling:
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 small Yukon Gold or red potato, thinly sliced (about 1 cup)
- 6 large eggs
- ½ cup whole milk or half-and-half
- ½ cup grated Manchego or cheddar cheese
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Chopped parsley, for garnish
Instructions
- Prepare the crust: Preheat oven to 400°F (200°C) and grease a 9-inch pie dish or tart pan. In a medium bowl, combine thawed hash browns with olive oil or melted butter, salt, and black pepper. Press the mixture firmly into the bottom and up the sides of the prepared dish to form an even crust. Bake for 20–25 minutes until golden and crisp, then let cool slightly while preparing the filling.
- Make the filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add thinly sliced onion and potato, sautéing for 8–10 minutes until they become soft and lightly browned. Remove from heat and set aside.
- Combine filling ingredients: In a bowl, whisk together eggs, whole milk or half-and-half, grated Manchego or cheddar cheese, smoked paprika, salt, and black pepper. Gently fold in the sautéed onion and potatoes into the egg mixture.
- Assemble and bake: Pour the filling into the pre-baked hashbrown crust, smoothing the top with a spatula. Bake at 375°F (190°C) for 30–35 minutes until the center is set and the top is golden brown. Let the quiche cool for 5–10 minutes before slicing.
- Serve: Garnish with chopped parsley and serve warm or at room temperature.
Notes
- This quiche can be made ahead and reheated for a quick breakfast or lunch.
- For more Spanish flavor, add chopped chorizo or roasted red peppers to the filling.
