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1
Preheat oven to 400F Grease an 8 inches cake pan and line the bottom with parchment paper cut to the circumference of the pan.
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2
Heat a non-stick saute pan over medium/high heat and add oil.
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3
When heated, add hash browns and season with salt and pepper.
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4
Cook for 5 minutes, until it starts to get golden.
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5
Then add Shallots and apples.
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6
Cook for another 5-6 minutes until shallots are softened.
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7
Pour hash brown mixture into cake pan and allow cooling.
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8
When at room temperature, make a crust with fingers by pushing the potato mixture from the center of the pan all the way up the sides.
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9
It should be no thicker then a quarter inch and no thinned then an eighth of an inch.
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10
Put in over for 10-12 min, allowing it to come together as a crust and give color to the inside.
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11
While crust is browning, whisk together eggs, cooked bacon, 1/2 cup of cheese, green onions and the red bell pepper.
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12
When crust is done, pull out of oven and pour the egg mixture in the crust.
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13
Return to oven for 12 minutes until the eggs have set but have not browned.
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14
Pull out of oven long enough to put the remaining cheese on top and then put back in oven until cheese is melted, around 2-3 minutes.
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15
Take quiche out of oven, dust with Paprika and allow cooling for 10-15 minute The edges will be slightly pulled away from the sides so its easier to take out of the pan.
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16
Remove from pan and place on serving plate with chopped chives and sour cream available to garnish with when sliced!
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17
Yum Yum.
