Description
This is a Spanish tortilla inspired quiche with a crispy hashbrown crust.
Ingrédients
L'échelle
- 4 cups shredded hashbrowns
- 1 cup shredded cheese
- 6 large eggs
- 1 cup milk
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix shredded hashbrowns with olive oil, salt, and pepper.
- Press the hashbrown mixture into the bottom and sides of a pie dish.
- Bake the crust for 20 minutes or until golden brown.
- In another bowl, whisk together eggs, milk, salt, and pepper.
- Add diced bell peppers and onions to the egg mixture.
- Pour the egg mixture into the baked hashbrown crust.
- Sprinkle cheese on top.
- Bake for an additional 25-30 minutes or until the eggs are set.
- Let cool for a few minutes before slicing and serving.
Notes
- Customize with your favorite vegetables.
- Can be served warm or at room temperature.
- Perfect for brunch or a light dinner.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Brunch
- Méthode: Baking
- Cuisine: Spanish
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 2g
- De Sodium: 300mg
- La graisse: 15g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 2g
- La protéine: 10g
- Le taux de cholestérol: 150mg
Mots-clés: spanish tortilla, quiche, hashbrown crust, brunch, vegetarian