Change up your quiche routine with a crispy hash brown crust baked in a cast iron skillet. Fill it up with broccoli, cauliflower, eggs, and cheese or any of your favorite quiche add-ins for a great way to start the day.
This post is a bit delayed but better late than never! While in LA Kate requested that I make a quiche one day for breakfast which was perfect because I had been wanting to try out a hash brown crust. Since my nephew Luke loves broccoli I knew I had to incorporate that into the quiche as well, which lead to the creation of this broccoli and cauliflower quiche with a hash brown crust! Instead of baking it in a pie pan, the quiche is baked and served in a cast iron skillet. Food is more appealing when presented in a cast iron skillet, don’t you think? If you don’t have a cat iron, use an oven-safe skillet or a 10-inch spring-form pan.
One year ago: Hot Oat & Quinoa Cereal
Two years ago: Blueberry Oatmeal Bagels
BROCCOLI AND CAULIFLOWER QUICHE WITH HASH BROWN CRUST
5 cups frozen shredded hash browns, thawed and drained
4 Tbsp (1/2 stick) unsalted butter, melted
8 large eggs, beaten
1-1/2 cups milk
1 medium head cauliflower, florets trimmed and chopped (about 4 cups)
2 medium heads broccoli, florets trimmed and chopped (about 4 cups)
1 small yellow onion, chopped (about 1/2 cup cup)
2 cups shredded sharp cheddar cheese
Salt and freshly ground black pepper
- Preheat oven to 450 degrees.
- Gently press the drained hash browns between paper towels to dry them as best as possible. Place in a large bowl and stir in melted butter until evenly coated. Dump into a 12-inch cast iron skillet and press evenly into the bottom and up the sides. Bake for 20 to 25 minutes until golden brown and starting to crisp. Remove from oven and lower temperature to 350 degrees.
- While the crust cooks, in the same large mixing bowl, whisk together the eggs and milk. Stir in the remaining ingredients.
- When the hash brown crust is ready pour the egg mixture over it and return to the oven at 350 degrees. Bake for 40-50 minutes or until set and light golden brown on top. Let cool for 10 minutes before slicing and serving.
Source: Adapted from wannabite.