Vegetarian Quiche Lorraine with Hash Brown Crust

A baking dish of a vegetarian Quiche Lorraine with a hash brown crust, with one piece being lifted out.

4.53 from 17 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

Cook Time1 45

Total Time1 57

Course: Breakfast / Brunch, Dinner

Cuisine: French

Keyword: vegetarian quiche, vegetarian quiche lorraine

Servings: people

Calories: 377kcal

Author: Susan Pridmore

Equipment

Ingredients

Hash Brown Crust

4 cups frozen shredded hash brown potatoes, thawed
2 tablespoons unsalted butter melted, divided
1 teaspoon kosher salt

Filling

1 tablespoon extra-virgin olive oil
3 ounces Morningstar Farms Chorizo Crumbles
¾ cup chopped onion 1 small onion
3 large eggs
1 cup whole milk
⅓ cup half & half
1 teaspoon kosher salt
1 cup grated Gruyere cheese
¼ cup grated Parmesan cheese

Optional Topping

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 of the melted butter and the salt in a medium bowl. 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.
Baste with the remaining melted butter, and slide into the oven.
Bake for 25 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.

Filling

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, milk, Half and Half, and salt. Stir in the Gruyere and Parmesan 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 45 minutes, 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.
Place on a cooling rack to cool for 15 - 20 minutes before serving.

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.

High Altitude Tips:

Bake the hash browns crust for 35 minutes, instead of the recommended 25 minutes.
Bake the quiche for 1 hour, instead of the recommended 45 minutes.

Nutrition