Quiche with Hashbrown Crust

Make hashbrown crust (and blind bake) following the recipe here with the following changes:

  • I needed to blind bake the crust significantly longer until the crust was brown and crispy on the bottom and top – closer to 40 or 45 minutes.

While the crust is cooking, make the filling following this recipe with the following changes:

  • Omit pie crust
  • Replace bacon with one sauteed onion for vegetarian quiche.

Double the crust and filling recipes for a giant quiche and cook for nearly 1 hour until set.

Quiche can be made a day in advance.  Cook completely, then cool and refrigerate.  The next day, cook for 20 minutes in a 350 degree oven, then lower oven temperature to 150 degrees until ready to serve (covering with foil if quiche is in danger of burning).