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5 from 6 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

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
  • 3/4 cup chopped onion, about 1/2 large onion

Egg Mixture

  • 3 large eggs
  • 1 cup whole milk
  • 1/3 cup half & half
  • 1 teaspoon kosher salt
  • 1 cup grated Gruyere cheese
  • 1/4 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 3/4 cup - 1 cup of filling.
  • Whisk together the eggs, milks and salt. Stir in the cheeses.
  • Reserve 1/4 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.