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).
