Country Quiche With Idaho Potato Hash Brown Crust

Name: Country Quiche With Idaho Potato Hash Brown Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST; 1 1/2 cups potatoes, peeled, diced (Idaho russet); 1/4 cup onion, minced; 1/4 cup red bell pepper, chopped; 1/4 cup green bell pepper, chopped; 1 egg, beaten; 2 teaspoons parsley, chopped; salt, to taste; black pepper, freshly ground; hot sauce, to taste; 2 teaspoons mozzarella cheese, shredded; FOR THE FILLING; 1/4 cup onion, chopped; 1 1/2 cups shrimp, boiled & chopped; 1 cup half-and-half; 4 eggs; 1 teaspoon Dijon mustard (Creole fine too); 1 pinch of grated nutmeg; salt, to taste; black pepper, freshly ground, to taste; hot sauce, to taste; 1 cup swiss cheese, shredded; 6 tomatoes, slices

Servings: persons

FOR THE CRUST
1 1/2 cups potatoes, peeled, diced (Idaho russet)
1/4 cup onion, minced
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1 egg, beaten
2 teaspoons parsley, chopped
salt, to taste
black pepper, freshly ground
hot sauce, to taste
2 teaspoons mozzarella cheese, shredded
FOR THE FILLING
1/4 cup onion, chopped
1 1/2 cups shrimp, boiled & chopped
1 cup half-and-half
4 eggs
1 teaspoon Dijon mustard (Creole fine too)
1 pinch of grated nutmeg
salt, to taste
black pepper, freshly ground, to taste
hot sauce, to taste
1 cup swiss cheese, shredded
6 tomatoes, slices

1
To make the crust: Preheat the oven to 375 degrees. Coat a 9-inch quiche or pie pan with cooking spray. Combine in a bowl all the crust ingredients except mozzarella. Season with salt, pepper, and hot sauce. Stir to mix. Press the mixture evenly on the bottom and up the sides of the baking pan. Bake for 10 to 12 minutes. If the edges of the crust begin to brown, cover with a piece of aluminum foil.
2
Remove from the oven and immediately sprinkle the crust evenly with the cheese. Return to the oven and bake just until the cheese melts, about two minutes. Remove from the oven and set aside. (You may want to run a thin, small knife around the edges of the crust to loosen it a bit.).
3
To make the filling: Sprinkle the onions on the bottom of the crust. Arrange the shrimp evenly on the crust. Combine the half-and-half, eggs and mustard and whisk to blend. Season with salt, pepper and hot sauce. Pour the mixture into the prepared shell and top with the Swiss cheese. Bake for 20 to 25 minutes, arrange the tomatoes evenly over the pie filling and bake for another five to eight minutes, or until a toothpick inserted in the middle of the quiche comes out clean.
4
Cool a bit before slicing to serve.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CRUST, 1 1/2 cups potatoes, peeled, diced (Idaho russet), 1/4 cup onion, minced, 1/4 cup red bell pepper, chopped, and more.

Yes, Country Quiche With Idaho Potato Hash Brown Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!