Shredded Potato, Bacon and Parmesan Quiche

In this twist on the classic quiche Lorraine, a crust of hash browns stands in for the usual pastry. The whole thing’s cooked in a large cast iron skillet to give the potatoes a nice, crispy, golden brown finish.

Ingredients

CRUST
1 (20-oz.) pkg. refrigerated shredded hash brown potatoes (4 1/2 cups), squeezed dry
6 Tbs butter, melted
1/2 tsp kosher salt
FILLING
8 slices bacon, chopped
1 cup chopped onion
8 eggs
1/2 cup whole milk
1/2 cup half-and-half
1/4 tsp pepper
3/4 cup sliced green onions, divided
1/2 cup grated Parmesan cheese
1 1/2 cups shredded fontina cheese (6 oz.)

Steps

Step 1
1. Heat oven to 425ºF. Coat large cast iron skillet with oil. Toss hash browns with butter and salt in large bowl; pat into bottom and up sides of skillet to form crust. Bake 45 minutes or until golden brown. (Crust can be made 1 day ahead; cover and refrigerate.)
1. Cook bacon in large nonstick skillet over medium heat 5 to 6 minutes or until almost brown, stirring occasionally. Add onion; cook 4 minutes or until onion is tender and bacon is crisp. Drain on paper towels. Whisk eggs in large bowl until blended; beat in milk, half-and-half and pepper. Stir in 1/2 cup of the green onions and Parmesan cheese. (Filling can be made 1 day ahead; cover and refrigerate.)
1. When ready to bake, heat oven to 375ºF. Arrange bacon mixture over crust; top with filling. Sprinkle with fontina cheese and remaining 1/4 cup green onions.
1. Bake 20 to 30 minutes or until lightly browned and knife inserted in center comes out moist but clean.

Shredded Potato, Bacon and Parmesan Quiche

Ingredients

CRUST

FILLING

Steps

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