Hash Brown Crust Quiche
Serves 8
30 mins prep
25 mins cook
55 mins total
This hash brown crust quiche is made right in a cast iron skillet for an extra crispy crust. Filled with fluffy eggs flavored with sharp white cheddar, crispy pancetta, and sliced green onions this easy quiche recipe is an excellent savory option for brunch or breakfast.
Preheat the oven to 375° and heat a 10" cast iron skillet or oven safe pan over medium heat on the stovetop.
Cook the pancetta in the skillet for 5-10 minutes, stirring occasionally, until the pieces are browned and crispy.
Use a slotted spoon to remove the pancetta from the pan and allow them to drain on a paper towel, leaving the grease in the skillet.
Add the butter to the skillet with the grease and allow it to melt, then add the hash browns. Using a spoon or spatula, spread them evenly over the bottom and up the sides of the pan to form the crust.
Allow the hash browns to cook in the skillet for about 5-10 minutes until they start to turn golden brown on the bottom and sides. Remove the skillet off of the heat.
In a large mixing bowl, combine the eggs, milk, pancetta, cheddar cheese and sliced green onions and whisk until the eggs are completely scrambled and everything is well combined.
Pour the egg mixture into the hash brown crust and place the skillet in the preheated oven to bake for approximately 20-25 minutes. The top should be lightly browned and the middle should no longer be jiggly when tapped.
Remove the skillet from the oven and allow the quiche to cool for 5 minutes before slicing and serving.
