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Restaurants›Foxcroft Food & Wine - Raleigh›Hash Brown Quiche Recipe

Hash Brown Quiche Recipe

Name: Foxcroft Food & Wine - Raleighs Hash Brown Quiche Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups frozen shredded hash browns (thawed and patted dry); 3 tbs unsalted butter (melted); 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.25 cups grated Parmesan cheese (optional, for extra crisping); 6 large eggs; 1 cups whole milk; 0.5 cups heavy cream; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.125 tsp ground nutmeg (optional); 1.5 cups shredded cheddar cheese; 0.5 cups grated Swiss or Gruyère (optional for flavor); 6 slices cooked bacon, chopped; 1 cups cooked breakfast sausage, crumbled; 1 cups caramelized onions; 1 cups sautéed spinach (well-drained); 0.5 cups diced red bell pepper (sautéed until softened); 1 cups sliced mushrooms (sautéed); 0.25 cups chopped chives or green onions; 1 tbs extra butter or oil (for greasing pan); 2 tbs fresh herbs (parsley or chives), chopped

Inspired by Foxcroft Food & Wine - Raleigh

Time1h 20m

Serves6

crispy hash brown crust, creamy eggs and cheese, chef's weekly choice of fillings

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Ingredients

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Hash brown crust

4 cups frozen shredded hash browns (thawed and patted dry)

3 tbs unsalted butter (melted)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/4 cups grated Parmesan cheese (optional, for extra crisping)

Filling base (eggs & dairy)

6 Large eggs

1 cups whole milk

1/2 cups Heavy cream

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/8 tsp ground nutmeg (optional)

Cheese

1 1/2 cups shredded cheddar cheese

1/2 cups grated Swiss or Gruyère (optional for flavor)

Chef's weekly choice fillings (examples — pick 2–3)

6 slices cooked bacon, chopped

1 cups cooked breakfast sausage, crumbled

1 cups caramelized onions

1 cups sautéed spinach (well-drained)

1/2 cups diced red bell pepper (sautéed until softened)

1 cups sliced mushrooms (sautéed)

1/4 cups chopped chives or green onions

Finish & garnish

1 tbs extra butter or oil (for greasing pan)

2 tbs fresh herbs (parsley or chives), chopped

Method

Hash brown crust

Preheat and prepare pan

Preheat oven to 425°F (220°C). Grease a 9-inch (or 10-inch) deep-dish pie dish or quiche pan with 1 tablespoon butter or oil.

In a large bowl combine the thawed, well-drained shredded hash browns, melted butter, 1 teaspoon salt, 1/2 teaspoon black pepper, and the 1/4 cup grated Parmesan (if using). Toss thoroughly so butter coats the potatoes evenly.

Press the hash brown mixture firmly and evenly into the prepared pan, building up the sides to form a crust about 1/4–1/2 inch thick across the bottom and sides. Use the back of a measuring cup to compact the potatoes tightly; this helps them crisp and hold together.

Bake crust at 425°F (220°C) for 20–25 minutes, until the edges are golden and begin to crisp. Remove from oven and lower oven temperature to 375°F (190°C). Let crust cool 5 minutes before adding filling so it holds shape.

Filling base (eggs & dairy)

While crust bakes, whisk together 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon ground nutmeg in a medium bowl until smooth and slightly frothy.

Taste and adjust seasoning lightly; keep in mind cheeses and fillings may add saltiness.

Cheese

Scatter 1 1/2 cups shredded cheddar evenly over the partially cooled hash brown crust. Sprinkle the 1/2 cup Swiss or Gruyère if using, reserving a small handful of cheddar to top the quiche before baking.

Chef's weekly choice fillings (examples)

Prepare chosen fillings ahead: cook and chop bacon, brown and drain sausage, caramelize onions until soft and sweet, sauté spinach and squeeze out excess moisture, and sauté mushrooms and peppers until tender. Fillings should be cooked and cooled slightly so they don't release excess moisture into the custard.

Distribute 2–3 chosen fillings evenly over the cheese layer. Aim for a total of about 1 to 1 1/2 cups of fillings so the quiche sets well and is not overloaded.

Assemble & bake

Slowly pour the egg-and-cream mixture over the cheese and fillings in the hash brown crust. Gently press any fillings that rise above the custard so they are submerged and the surface is even. Sprinkle the reserved handful of cheddar on top.

Place the assembled quiche on a baking sheet (to catch any drips) and bake at 375°F (190°C) for 30–40 minutes, until the center is set but still slightly wobbly (internal temperature about 165°F/74°C). Rotate the pan once halfway through baking for even browning.

If the crust or top is browning too quickly, tent loosely with foil for the final 10–15 minutes.

Resting & garnish

Remove the quiche from the oven and let rest on a wire rack for 10–15 minutes. Resting helps the custard finish setting, making cleaner slices.

Run a thin knife around the edge to release from the pan if needed. Garnish with chopped fresh herbs (about 2 tablespoons) and a sprinkle of extra black pepper. Slice and serve warm or at room temperature.