Hash Brown Crust
1.2 lb / 600g starchy potatoes (Note 1) OR 4 cups (not packed) frozen shredded hash browns, thawed
2 tbsp unsalted butter, melted
1 tsp salt
Butter, for greasing
Oil spray (or olive oil)
2 egg yolks
1 cup milk (preferably full cream, but low fat will also work)
¾ cup cream
Pinch of freshly grated nutmeg (optional)
½ tsp salt
½ tbsp butter
6oz / 180g bacon, cut into large dice (about 1cm x 0.5cm / ⅔” x ⅕”)
1 small onion, diced (or half a large onion)
1 garlic clove, minced
¾ cup grated cheese (tasty, cheddar or gruyere)
1 Preheat oven to 425F/220C with the oven shelf in the top ⅓ of the oven.
2 Grease a 9″/ 23cm pie dish (Note 2)
Hash Brown Crust
1 If shredding potatoes yourself, peel and grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.
2 Take a handful of the rinsed grated potatoes OR the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl. Repeat with remaining potato. You should have about 4 cups of shredded potato.
3 Add melted butter and salt and mix to combine.
4 Pour the shredded potato into the pie dish. Use a large dessert spoon to spread the hash browns over the base and side of the pie dish.
5 Use your hands or a spatula to pat down the base of the hash brown crust so it is fairly firmly packed.
6 Spray the hash brown crust with oil spray (I used olive oil spray).
7 Bake the crust for 30 minutes.
Prepare Filling & Egg Mixture
1 While the crust is baking, melt ½ tbsp butter in a fry pan over medium high heat.
2 Add onion, garlic and bacon into the fry pan. Saute until the onion is translucent and the bacon is just starting to brown (but not crisp).
3 Remove from the stove and set aside to cool slightly.
4 Place Egg Mixture ingredients in a bowl and whisk to combine.
1 When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.
2 Scatter the bacon onion mixture across the base, then the cheese.
3 Then pour the Egg Mixture in.
Baking the Quiche
1 Return the quiche to the oven and turn the oven down to 180C/350F.
2 Bake for 25 minutes, or until the Filling is set. Test this either by inserting a skewer into the centre (it should come out clean) or by touching the centre gently (it should spring back).
3 Let it rest for 5 to 10 minutes before serving.
Serving Size: 174 g | SmartPoints: 11
- Calories: 311 Kcl
- Fat: 20.7 g
- Sat Fat: 9.5 g
- Carbs: 15.6
- Fiber: 2 g
- Sugars: 3.2 g
- Protein: 15.6 g