Potato Egg Breakfast Tart (Print Version)
# Ingredients:
→ HASH BROWN CRUST
01 -
20 ounces defrosted hash browns, drained and patted dry
02 -
2 tablespoons melted butter, slightly cooled
03 -
1 large egg, whisked
04 -
1/4 teaspoon onion powder
05 -
1/4 teaspoon garlic powder
06 -
1 teaspoon sea salt
07 -
½ teaspoon ground black pepper
→ QUICHE FILLING
08 -
2 tablespoons butter or olive oil
09 -
1/2-1 cup sliced cremini mushrooms (or whatever mushrooms you like)
10 -
2 small leeks, cleaned and cut into thin slices (swap with shallots or sweet onion if needed)
11 -
1/2 small red pepper, chopped small
12 -
6 oz artichoke hearts from a jar or can, drained and cut up
13 -
8 slices prosciutto ham (or try cooked bacon or diced ham instead)
14 -
8 large eggs
15 -
1 1/2 cups heavy cream (half and half works too)
16 -
1 teaspoon sea salt
17 -
1/2 teaspoon ground black pepper
18 -
2 cups freshly grated Gruyere cheese (Gouda, Swiss, or Cheddar work great too)
# Instructions:
01 -
Heat your oven to 425°F (220°C). Grab a 9-10 inch springform pan that won't leak. Spray it with cooking oil, put parchment paper on the bottom and sides, then spray again. You can also just use a deep 9 or 10-inch pie dish if you want.
02 -
Make sure you've squeezed all the water from your hash browns with paper towels. Grab a big bowl and throw in the hash browns, whisked egg, cooled melted butter, onion powder, garlic powder, salt, and pepper. Stir everything together well.
03 -
Push the mixture into your pan, making sure to cover the bottom and go up the sides. Spray it lightly with cooking oil for extra crispiness. You can use a glass or measuring cup bottom to pack it down evenly. Bake for 20-30 minutes until it looks golden and crispy. Take it out and let it sit.
04 -
Get a big frying pan and cook the leeks and red peppers in butter for about 10 minutes. Toss in the mushrooms and cook another 2-3 minutes. Move all the veggies to one side, throw in the chopped prosciutto and quickly make it crispy. Turn off the heat and let everything cool down a bit.
05 -
In a big bowl, beat the eggs, cream, salt, and pepper until they're nice and smooth. Gently stir in the cooked veggies, artichoke hearts, Gruyere cheese, and prosciutto. The mixture will be pretty thick.
06 -
Put your crust on a baking sheet lined with parchment paper in case anything drips. Pour all the egg mixture into your pre-baked crust. Put it in the hot 425°F (220°C) oven and RIGHT AWAY TURN DOWN the heat to 400°F (205°C). Let it bake uncovered for 45 minutes, then loosely cover with foil and bake another 10-20 minutes until it's golden brown and barely wiggles in the middle. Stick a toothpick in the center and it should come out clean.
07 -
Let your quiche cool for 5-10 minutes before you take it out of the pan, cut it, and dig in.
# Notes:
01 -
You can make this quiche ahead of time, let it cool, cover it and stick it in the fridge. When you want to eat it, cover with foil and warm it up in a 325°F (165°C) oven for around 30 minutes until it's hot all the way through.
02 -
Keep any leftover quiche wrapped in plastic in your fridge for 3-4 days. Want to freeze it? Wrap it up tight and it'll keep for up to 3 months. To warm up, microwave single slices for 20-30 seconds or heat the whole thing in a 350°F (175°C) oven for about 15 minutes.
03 -
Go ahead and swap in whatever veggies, meats, and cheeses you love most.