Description
Imagine waking up to the aroma of sizzling hashbrowns and caramelized onions — that’s the magic of this Spanish Tortilla-Inspired Quiche With Hashbrown Crust. A playful yet soulful spin on a Spanish classic, this dish transforms your brunch or dinner table with its golden hashbrown base and custardy, savory filling. Whether you’re searching for quick breakfast ideas, an easy dinner, or healthy snack options, this recipe brings comfort and elegance in one delicious bite. With fluffy eggs, tender potatoes, and a touch of Manchego cheese, every forkful is a bite of heaven. It’s perfect for meal prep, special gatherings, or a cozy solo meal. This is one of those easy recipes you’ll return to time and again.
Ingredients
For the Hashbrown Crust:
- 3 cups shredded potatoes (fresh or thawed frozen)
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
For the Filling:
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium Yukon Gold potatoes, peeled and cubed
- 6 large eggs
- 3/4 cup whole milk (or half-and-half)
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 cup grated Manchego cheese (or sharp cheddar)
- Chopped fresh parsley or chives for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix shredded potatoes with butter, oil, salt, pepper, and garlic powder. Squeeze out moisture.
- Press mixture into greased 10-inch oven-safe skillet. Bake for 25–30 min until golden. Reduce oven to 375°F.
- Meanwhile, cook onion and diced potatoes in 1 tbsp olive oil over medium heat until tender (10–12 min).
- In a large bowl, whisk eggs, milk, salt, pepper, and paprika. Stir in the cooked potato-onion mix and cheese.
- Pour filling into pre-baked crust. Bake at 375°F for 25–30 min until set.
- Let cool 10–15 minutes. Garnish with parsley or chives. Serve warm or at room temp.
- Prep Time: 20 minutes
- Cook Time: 55 minutes