Saturday, June 8, 2013

Almost a Classic Quiche Lorraine with a Hash Brown Crust

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I am a real man... And I love a good quiche.

But I do like them just a bit better with a hash brown crust.

This particular recipe has everything you want in a breakfast dish... Eggs, Bacon, Hash Browns and Cheese!

The Quiche Lorraine is perhaps the most famous of quiches.  They are pies, baked in a pie crust (unlike this one).  They are flavored with bacon and use Swiss or Gruyere Cheese.  There is also a hint of nutmeg in the mix.

So... Almost, here is my version of the classic Quiche Lorraine...

Keep scrolling down for this easy to follow recipe...

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

Almost a Classic Quiche Lorraine with a Hash Brown Crust

  • 4 Medium Russet Potatoes, grated
  • 2 medium Red Onions, Grated
  • 1 Medium Green Bell pepper, stem and seeds removed, grated
  • 3 Medium Eggs
  • 1 tsp Salt
  • 2 TBS Pepper
  • 1 Pound Thick Cut bacon, Chopped and fried
  • 8 Large Eggs
  • 2 Cups Half and Half
  • 1 Large Pinch Salt
  • several turns of a pepper grinder
  • 1 Large Pinch Nutmeg
  • 2 Cups Grated Gruyere Cheese
  • Garnish with Sour Cream
Cooking Directions
  1. Recipe makes two quiches. Once baked they freeze easily.
  2. Preheat the oven to 375 degrees
  3. Grate the Potatoes, Onions and pepper and mix together.
  4. VERY VERY VERY IMPORTANT, squeeze as much water from the potato/onion/pepper mix as possible. It is impossible to get the crust crisp without squeezing this water out of the mix.
  5. Once the water is squeezed out, add the eggs and mix thoroughly.
  6. Divide in half and line the bottom and sides of two pie pans (spray with non stick spray first).
  7. Bake until the crust is set, 35 minutes minutes.
  8. While the crust is baking... In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
  9. Arrange the bacon evenly over the bottom of the baked crust.
  10. In a large bowl, beat the eggs and half and half. Add the remaining ingredients and whisk to combine.
  11. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
  12. Remove from the oven and let cool on a wire rack for 15 minutes before serving.
  13. Garnish with a dollop of Sour Cream
  14. Serve WARM and ENJOY!!!


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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