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    Home » BREAKFAST + BRUNCH

    Vegetarian Quiche Lorraine with a Hash Brown Crust

    January 10, 2020 6 Comments

    Quiche is the perfect brunch or breakfast for dinner dish, and Quiche Lorraine is one of my favorites. But the traditional version from the mountainous Lorraine region in north-eastern France includes bacon. And, although I love a good Asparagus Quiche, today I wanted a vegetarian Quiche Lorraine.

    The Traditional Quiche Lorraine

    A quiche was originally a simple peasant meal of an egg and cream custard, with bread dough as the crust. Although we associate this dish with France, at the time Quiche Lorraine was first created in someone's kitchen, that kitchen was in medieval Germany.

    But fluid borders being what they were at the time, this region went through numerous name changes as the land shifted dominance between various ruling countries. And the last country was France, and the last name was Lorraine.

    If you're interested in the etymology of words like I am, the word quiche comes from the German word for cake: kuchen.

    The earliest Quiche Lorraine included smoked bacon. The cheese came along later. And at some point onions were added. Many people started calling that version Quiche Alsacienne - from the neighboring region, Alsace. And a short pastry and puff pastry replaced the bread dough, eventually making it the familiar Quiche Lorraine we see today.

    Vegetarian Quiche Lorraine

    Since bacon is a key ingredient to this dish, I had to find a substitute that would work. Sure, I could have ignored it, and just put in mushrooms, sometimes a good substitute for meat. But then it's really not a Quiche Lorraine.

    I found the perfect substitute in Morningstar Farm's Chorizo Crumbles. These crumbles add a touch of umami saltiness that bacon is famous for, and packs a little punch of heat, and big punch of flavor. A perfect foil for the eggs, milk and cheese. I just cooked them up super fast in a few minutes in a little olive oil with some onion.


    And since I'm always hunting up ways to add protein to my meals, these crumbles add 9 grams of protein per ½ cup. Not that this vegetarian Quiche Lorraine needed any more protein, mind you.

    Instead, I highlight this fact because these crumbles are a great product to have in your back pocket for tacos, chili, pasta sauce, and casseroles. Seriously, I always have a couple packages tucked away in the freezer.

    And no, this isn't a sponsored post. I'm just a fan. A big one.

    The Hash Brown Crust

    If you prefer a pastry crust, go for it. No pressure. Nothing about the recipe changes by switching the crust. Just use a single crust pastry shell, or frozen pastry you thaw, or make your own. This quiche is for a 9-inch pie dish, so just keep that in mind when you make it.

    You can make your own hash browns by shredding potatoes, but I took the super-easy route and bought frozen. If you take this route too, you must thaw them before pressing them into the pie dish.

    Another tip about frozen hash browns. You'll find thawed hash browns is less than frozen when measured in a measuring cup. For example to get 3 cups of thawed hash browns, I started with almost 4 cups frozen. This is the best amount for a 9-inch pie dish. If you use an 8-inch dish, 3 cups frozen is fine.

    How to Assemble This Vegetarian Quiche Lorraine

    It looks more difficult than it is. Let's take a look at some of the steps.

    Toss the thawed hash browns with a little melted butter or olive oil, and press into the bottom and sides of a 9-inch pie dish. Try to make the thickness on the sides as even as possible with the bottom. Brush the crust with a little melted butter or olive oil, and slide the dish into a preheated oven.

    While the crust bakes, start the filling. Sauté chopped onion with vegan Chorizo Crumbles for a few minutes. Set aside to cool.

    Bake the crust until the top edges are lightly crisped, and the bottom is lightly brown. It will feel dry to the touch. Let it cool a bit, while you whip up the eggs.

    Whip up the eggs and cheese. Layer the filling into the shell with the onion-chorizo layer first.

    Quick Prep Tips

    The quickest way to chop up an onion, with the bonus of no tearing eyes, is to use a vegetable chopper. The one I use is part of the Mealthy Handblend set that includes a professional-grade immersion blender with a whisk. It's super-cool. The immersion blender base fits into the top of the chopper, and chops anything in a flash.

    For this recipe, I used the chopper for the onions, and used the whisk attachment to whisk the eggs up into a nice froth in seconds.

    Note: If you want to purchase the Handblend, use my affiliate code for $10 off. As a note, though, your complete purchase must total to $59.95 to qualify for the discount. Just type THEWIMPYVEGETARIAN into the coupon code box in checkout, and you'll receive a $10 credit.

    Using frozen hash browns, and this little appliance from Mealthy, my prep time was 12 minutes. All the rest of the time was stove and oven time.

    Print Recipe
    4.82 from 11 votes

    Vegetarian Quiche Lorraine with Hash Brown Crust

    The perfect brunch or breakfast for dinner dish that marries together eggs, milk, cheese and hash brown potatoes into a single dish. Instead of bacon, use Morningstar Farms Chorizo Crumbles.
    Prep Time12 mins
    Cook Time1 hr 45 mins
    Course: Breakfast / Brunch, Dinner
    Cuisine: French
    Keyword: vegetarian quiche, vegetarian quiche lorraine
    Servings: 6 people
    Author: The Wimpy Vegetarian

    Equipment

    9-inch pie plate
    Mealthy Handblend (chopper and power whisk attachments)
    skillet

    Ingredients

    Hash Brown Crust

    • 4 cups frozen shredded hash brown potatoes, thawed
    • 2 tablespoons unsalted butter, melted (or olive oil), divided
    • 1 teaspoon kosher salt

    Filling

    • 1 tablespoon extra-virgin olive oil
    • 3 ounces Morningstar Farms Chorizo Crumbles
    • ¾ cup chopped onion, about ½ large onion

    Egg Mixture

    • 3 large eggs
    • 1 cup whole milk
    • ⅓ cup half & half
    • 1 teaspoon kosher salt
    • 1 cup grated Gruyere cheese
    • ¼ cup grated Parmesan or Asiago cheese
    • 1 tablespoon chopped parsley

    Instructions

    Hash Brown Crust

    • Preheat the oven to 425˚F / 220˚C, and place the rack in the middle of the oven. Baste the inside of a 9-inch / 23cm pie dish with butter.
    • Toss together the thawed hash browns with 1 tablespoon butter and the salt in a medium bowl. Press into the pie dish. Baste with the remaining melted butter (or olive oil).
    • Bake for 35 minutes or until lightly crisped on the top edges. The hash browns on the bottom of the pie dish should be very lightly browned and dry to the touch. Set aside to cool. IF BAKING AT SEA LEVEL, CHECK THE CRUST AT 25 MINUTES.

    Filling + Egg Mixture

    • Warm the olive oil in a skillet over medium heat, and sauté the onion and chorizo crumbles until the onion softens, about 8 - 10 minutes. Set aside to cool. You should have ¾ cup - 1 cup of filling.
    • Whisk together the eggs, milks and salt. Stir in the cheeses.
    • Reserve ¼ cup of the onion-chorizo mixture, and spread the remaining sauté on the bottom of the hash brown crust. Pour in the eggs and cheeses. Top with the reserved onion-chorizo sauté.
    • Reduce the oven heat to 350˚F / 180˚C. Bake for 1 hour, or until a skewer inserted into the middle of the quiche comes out clean. The sides should be clearly set, and should be firm to the touch in the middle, and spring back when lightly pressed. IF BAKING AT SEA LEVEL, CHECK IT AT 45 MINUTES.
    • Place on a cooling rack to cool for 15 - 20 minutes.

    Notes

    Make Ahead Tip: Bake the crust ahead and store in the refrigerator for up to 2 days. Bring back to room temperature before adding the filling. 
    Reheat Tip: If reheating the next day, rewarm the quiche in a 350˚F oven at high altitude, and a 300˚F oven at sea level. High altitude is anything over 5000 ft. 
    Storage Tip: This quiche will keep in the refrigerator for up to 4 days. It also stores well in the freezer.

    « January Vegetarian Meal Challenge: Citrus
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    Reader Interactions

    Comments

    1. mjskitchen

      January 12, 2020 at 6:28 pm

      5 stars
      I saw a quiche with a hashbrown crust a few weeks ago and, like yours, it looked SO delicious. I love that idea! What a beautiful quiche and I'm assuming that the chorizo is a plant based chorizo? I've used chorizo in a quiche before and would love to see how it does in a hashbrown crust.

      Reply
      • The Wimpy Vegetarian

        January 13, 2020 at 8:30 am

        5 stars
        This reminded me of an old-fashioned breakfast of eggs, sausage and potatoes, and was the perfect dinner when it was snowing outside. I just added a large salad as a side dish, and I had brinner. The chorizo is vegan and plant based. I get it at my local markets - no need for a specialty store. It was so good. And what was really great for me was that my husband loved it too. I didn't need to make him bacon or sausage to go with it. It was perfect for both of us. YAY!

        Reply
    2. Gisela duVigneau

      January 13, 2020 at 1:29 pm

      5 stars
      Delicious!

      Reply
      • The Wimpy Vegetarian

        January 14, 2020 at 2:37 pm

        5 stars
        Thanks so much, my friend! We LOVED it!!!

        Reply
    3. Helan

      February 24, 2021 at 12:44 am

      5 stars
      Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

      Reply
      • The Wimpy Vegetarian

        February 25, 2021 at 1:29 pm

        5 stars
        I'm so happy you and your family loved it!! Thanks for letting me know 🙂

        Reply

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    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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