Hash Brown Crusted Quiche Recipe - Belly Full (2024)

FAQs

How to get a good crust on hash browns? ›

Squeezing the shredded potato in a towel or cheesecloth to remove as much moisture as possible helps it brown more evenly. Cooking the shredded potato briefly in the microwave helps it develop a better crust that remains crispy for longer.

Egg to Milk Ratios: In order to keep the perfect custardy texture, for every egg you use, you need half a cup of milk. (This ratio also goes for heavy cream.) It has worked perfectly for me! It's super important to follow because if you don't use enough milk, your quiche will be dry.

Another trick to remember is, don't overfill the quiche, with the egg/ milk mixture. If the mixture seems like more than it should be, leave any excess in the mixing bowl. Otherwise, the quiche will over flow, in the oven, and require more baking time.

Soggy hash browns are often a result of not removing enough water from your shredded potatoes.

Dry your potatoes before frying

Too much water will simply steam the hash browns instead of making them crispy. The end result would be the worst case scenario: soggy hash browns.

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Why do you put flour in quiche? ›

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.

Using a drier, starchier potato such as Idaho, and rinsing away the excess starch is a sure-fire way to crispy, golden hash browns. Butter helps both browning and flavor, while oil lowers the smoke point, allowing your pan to do the steady, even cooking needed for perfectly crisped potatoes.

Flour and starch are commonly used to help hash browns stick together. You can add an egg if you like, but the flour mix is sufficient.