Sour Cream Quiche with Hash Brown Crust

 

SOUR CREAM QUICHE WITH HASH BROWN CRUST

Ingredients: Crust

Cooking spray

20oz hash browns

1/2C (2oz) sharp cheddar cheese, shredded

2T butter, melted

1/2t garlic powder (I didn't measure)

Salt and pepper (again, I didn't measure)

Ingredients: Filling

1T corntarch (Argo brand is marked GF)

6 eggs, divided

2C sour cream (I used light)

1C milk (I used 2%)

2T Dijon mustard

Salt and pepper (again, didn't measure)

8oz bacon - I used Canadian bacon, or you can cook and crumble regular bacon

Dried chives

1C (about 4oz) sharp cheddar cheese, shredded

Crust Assembly:

You do the crust first in this recipe. 

Preheat your oven to 425. Spray a casserole dish or 9" springform pan with pan spray.

Place frozen hashbrowns in a microwave-safe bowl, and microwave until soft and until all moisture has evaporated. I did this two minutes at a time.

Add the other crust ingredients to the bowl with the hashbrowns. Stir well. Spread evenly into the pan and up the sides. Bake until the edges are starting to brown, about 40 minutes.

Quiche Assembly:

Turn your oven off for a bit while you prepare the quiche filling. You're going to bake your quiche at 375, so it can have a few minutes to cool down a bit.

In a large bowl, mix cornstarch with one egg until no lumps remain. Add the remaining 5 eggs; beat until smooth. Add sour cream, milk, mustard, salt, and pepper. I needed to get out a whisk to get mixed smooth.

Spread half of the cheese across the bottom of the crust. Top with bacon (whichever kind you're using) and sprinkle liberally with dried chives. Pour egg mixture over this. Top with remaining cheese. 

Bake quiche at 375 until edges are set and there is just a slight jiggle in the middle when shaken, about 40-50 minutes. Allow to cool 30 minutes before sliding a knife around the edges and serving.

Can be served hot or at room temperature. 

Serves: 8-9