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
Scale
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.
