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Prep time
6 hours 30 minutes
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Cook time
1 hour 30 minutes
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Serves
8
Author Notes
Transform a classic French dish—quiche Lorraine—into a comforting morning meal (or brunch, lunch, or even dinner) with the addition of a super-crunchy hash brown crust. With a combination of crispy bacon, gooey cheese, light and airy eggs, and hearty potatoes, you won’t be able to resist a slice (or two).
If you’re looking to save some time in the kitchen, feel free to use store-bought, pre-shredded frozen hash browns (no judgment!). If you opt for this substitution, you can skip ahead straight to step four. And, if you’re looking to make a vegetarian-friendly option, swap out the bacon for some umami-rich mushrooms, or add any other vegetables or herbs you have on hand to make your variation based on what you like best; the ball is in your court!
—Maki Yazawa
Test Kitchen Notes
This recipe is shared in partnership with Lodge Cast Iron. —The Editors
Ingredients
- For the crust:
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3 1/2 cups
peeled, shredded russet potatoes (or frozen shredded hash brown potatoes, thawed)
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3 tablespoons
unsalted butter, divided
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1/2 cup
Parmesan cheese
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1/4 cup
shredded white cheddar or Gruyère cheese
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2 teaspoons
kosher salt
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1 teaspoon
freshly ground pepper
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1 tablespoon
olive oil
- For the filling:
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1 tablespoon
unsalted butter
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1 teaspoon
olive oil
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4
strips thick-cut bacon, cut into lardons
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2
shallots, thinly sliced
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1
garlic clove, minced
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4
eggs, whisked
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2 cups
heavy cream
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1 cup
shredded white cheddar or Gruyère cheese
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1/4 cup
grated Parmesan cheese
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1/4 teaspoon
nutmeg
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1 teaspoon
Dijon mustard
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1/4 teaspoon
fresh thyme, minced
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1 tablespoon
fresh chives, thinly sliced (plus more for garnishing)
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1 teaspoon
kosher salt
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1 teaspoon
freshly ground pepper
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Sour cream or crème fraîche, for garnish (optional)
Directions
- For the crust:
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Bring a large pot of water to boil. Peel and shred the potatoes, keeping them in a bowl of cold water until all of the potatoes are shredded.
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Drain the potatoes and blanch them in the pot of boiling water for 3 minutes. Quickly remove from the water and strain completely. Immediately rinse the potatoes in cold water to stop the cooking process. Continue to rinse the potatoes under cold water until they are fully cool.
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Using a cheesecloth or paper towel, squeeze as much excess liquid from the potatoes as possible. Spread evenly on a rimmed sheet pan lined with parchment paper and place in the freezer to remove excess moisture and freeze the shredded potatoes for at least 6 hours. When ready to make the crust, thaw the potatoes slightly or until they are malleable enough to shape into a crust.
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Heat the oven to 425°F with the rack positioned in the middle of the oven. Generously grease the interior of a 9-inch cast iron pie pan with 1 tablespoon butter.
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In a large bowl, combine the thawed shredded potatoes, Parmesan cheese, white cheddar (or Gruyère cheese), salt, pepper, and 2 tablespoons melted butter. Gently toss until evenly combined.
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Starting with a large handful of the seasoned potatoes, begin to form the crust by pressing the hash brown mixture down firmly into the bottom and sides of the pan to create a uniform layer. With the remainder of the potatoes, cover the pan’s entire surface, making sure there are no holes to prevent any leaks.
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Place the cast iron pie pan on the stovetop and cook over low to medium heat for 7 to 9 minutes to begin browning the bottom of the crust. You should hear the potatoes start to sizzle.
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Remove from the stovetop and par-bake the crust in the oven for 15 to 18 minutes. Remove from the oven and slightly cool the crust. Once the crust has par-baked, lower the oven temperature to 375°F and move on to making the filling.
- For the filling:
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In a skillet, combine the butter, olive oil, and the bacon lardons. Cook the bacon until crispy. Remove with a slotted spoon and reserve in a plate lined with paper towels.
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Remove all but 2 tablespoons of the bacon grease from the skillet used to cook the lardons. Cook the thinly sliced shallots in the bacon fat until soft and lightly caramelized. During the last minute of the cooking process, add the garlic. Cook until aromatic without burning the garlic. Remove the shallots and garlic from the heat and cool slightly.
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Meanwhile, in a large bowl, add the whisked eggs, heavy cream, white cheddar (or Gruyère cheese), Parmesan cheese, nutmeg, Dijon, thyme, chives, salt, and pepper. Mix until thoroughly combined.
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Pour the mixture into the par-baked crust and bake for 25 to 30 minutes, or until the filling is fully set. To achieve a golden-brown coat, turn the broil setting on your oven to low heat. Carefully watch the upper layer of the quiche and broil until golden brown, about 2 minutes.
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Remove from the oven and cool slightly. Serve with a dollop of sour cream or crème fraîche, and top with minced chives.
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