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September 11, 2020
Social distancing has taught us a lot. But one thing that stands out for me personally is rediscovering my love of cooking. Back in my college days, I didn’t have much choice but to cook. I was broke, and so were my roommates, so we would all get together and cook our meals, each pitching in one or two ingredients. I would put on the Food Network in the background as I studied or did my classwork and I got really into it for a while. I even almost worked on a cooking show in Miami right after graduation. But over the years, and especially once I was living alone, I scaled back on cooking. When I was just cooking for myself, it seemed like too much effort for little ole me. Not to mention that cooking portions for one are just not a thing – especially with my smaller appetite!
I’ve always specialized in bakes and casseroles, especially ones that contain cheese. I just love them. They’re easy, delicious, and can last a while in the fridge. Now that I have Ryan to also cook for, it makes it even easier and more doable. I will admit that he cooks way more often than I do, but he also eats about 10x what I eat – ha! This hashbrowns quiche bake is based on a recipe my aunt gave me. I was visiting her and my grandma in Arkansas for a weekend when she made small personal portions of this bake. I had to have the recipe. It was delicious! She sent me a photo of a cutout from a magazine and I altered it to give it a bit of a kick (and more cheese!). Here’s how to make it:
Hashbrown Quiche Bake Recipe
3 cups shredded potatoes (fresh or frozen)
1/3 cup butter, melted
1 1/2 cup shredded cheese (I used cheddar and mexican)
2 jalapenos, diced
1 large egg, beaten
2 egg whites, beaten
1/2 cup half & half
1 dash of cayenne
salt and pepper to taste
1 jalapeno for garnish, cut in rounds
If using frozen potatoes, thaw by running water over in a strainer. Drain and squeeze excess moisture with a paper towel or cheesecloth. Press shredded potatoes into a 9-inch pie dish to form a crust and drizzle with melted butter.
Bake at 425° for 25 minutes until lightly browned. Cool for 10 minutes.
Sprinkle 1/2 cup shredded cheese on pie crust. Do the same with half of the jalapenos.
Combine eggs, half & half, 1/2 cup cheese, and remaining jalapenos. Add cayenne, salt, and pepper.
Pour mixture into the pie dish.
Cover loosely with aluminum foil and bake at 350° for 15 minutes.
Remove aluminum foil and sprinkle the remaining 1/2 cup shredded cheese on top. Bake for 20 more minutes.
*If you’re like me and like your food a little more well done, don’t be afraid to turn up the temp and bake for an extra 10 minutes or so to really get that crisp.
Remove from oven and let stand 10 minutes before serving. Cut into slices and serve with a jalapeno garnish.
So delicious! I am a sucker for anything spicy, but if you’re not a spice lover like me, you can very easily swap out the ingredients for something more mild. I would recommend broccoli! The original recipe actually calls for green bell peppers and ham, so there are a ton of options. If you do make this, I’d love to hear what ingredients you swapped and added! Oh and I almost forgot to mention, since this quiche doesn’t have a typical crust, it’s totally gluten-free (probably)! Perfect for all my celiacs out there!
What would you put in this hashbrown quiche bake?
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Photos by Ryan Carpenter.