Wednesday, January 4, 2012

Quiche Cake with a Hash Brown Crust

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Quiche... What a word.  That ridiculous book from several years ago (that no one ever reads, but quoted the title endlessly) nearly ruined them for a generation of male cooks.

But real men make 'em... and enjoy em and real cooks who are in the know, know that a quiche is among the best ways to use up leftovers.  Think a baked scrambled egg omelet. Basically anything you add to an omelet makes a delicious quiche.

You can make 'em savory with nothing but vegetables.  You can make 'em extra meaty, you can make 'em extra cheesy and in this case, you can even make a spectacular presentation out of one!

You will need a Springform pan, the kind you use for cheesecakes and the like.  Other than that, nothing special...

On rare occasions I follow a recipe for a particular quiche.  But 9 out of 10 times, my quiches are just leftover or "clearing out the refrigerator" concoctions.  This particular one happened because I had about a half a pound of Chorizo sausage left over from a recipe I made earlier in the week.  I also had a couple of packages of odd cheese.  You know the type that comes in those Christmas baskets.  I had a cheddar laced with red pepper and basil.  I also had some mozzarella /feta mixture.  Together they added up to a pound, and I was happy to have them used in this mix.

If you want to try to duplicate this quiche cake, know that just about any good melting cheese will work.  Historically a Swiss cheese is used, but no need to stand on history.  Also, while the Chorizo was just PERFECT, any mild sausage, spicy sausage, even bacon will work just fine.

And the unique twist is the Hash Brown Crust.

OK... Here's what I did...

For the Crust...
6 medium sized Russet Potatoes (Unpeeled)
2 medium sized Yellow Onions
1 Red Bell pepper
2 Eggs
4 TBS Flour
Salt and Pepper

For the Filling...
8 Eggs
1 1/2 pounds Sausage, browned (I used 1/2 pound Chorizo, 1 pound Mild Sausage)
1 cup 1/2 and 1/2
1 cup Heavy Cream
1 medium yellow onion, minced
1/2 pound Mozzarella Cheese, Freshly Grated
1/2 pound Cheddar, Freshly Grated
Salt and Pepper to taste

  • First, make the crust, easiest in a food processor, grate the potatoes, Onions and red peppers.  Squeeze out the water
  • In a large bowl, combine potatoes, onion, red pepper, 2 eggs and the flour.  Mix well.
  • Spray a large Springform pan and line the bottom and sides evenly
  • VERY IMPORTANT, pre-bake the crust only in a preheated 350 degree oven for 20-25 minutes
  • Meanwhile, work on the filling... Brown the sausage and dice the onion.
  • Whisk together the eggs and the 1/2 and 1/2 and cream.
  • Grate the cheese
  • When the crust is prebaked, add a layer of the mozzarella cheese.
  • Add the sausage
  • Add the egg/milk liquid
  • Add the Cheddar cheese
  • Bake for 50 minutes in a preheated 350 degree oven until the center is set
  • Allow to rest for 30 minutes before cutting
And listen to the ohhhs and ahhs!

Here's a pictorial how to lesson to show what I did...

Quiche... real men cook 'em, And real men list them as a "Top Five" breakfast/Brunch!


This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


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  1. Love the hash brown crust, that is brilliant. A good hearty quiche is so satisfying.

  2. Dave - You've made some good looking things since I've been reading your blog, but this may be the top of the pile and I will surely try it very soon.

  3. Love your hashbrown crust! This is a great idea.