My husband loves this dish. The hash brown crust is super delicious. I sometimes make 3-4 smaller individual pies, instead of one 9″ quiche. This recipe can also be found at gardengirlrecipes.com.
2-4 russet potatoes
4 tablespoons coconut oil or melted butter
1 teaspoon salt
¼ teaspoon ground black pepper
4 large eggs
½ cup milk
4 oz cheddar cheese, shredded, about 1 cup shredded
5 oz diced ham1 scallion, diced
Step 1: Prepare Baking Dish
Preheat the oven to 400°F and spray a 9" round baking dish with cooking spray.
Step 2: Shred Potatoes
Peel and shred the potatoes.
Step 3: Prepare Shredded Potatoes
Mix the shredded potatoes with the coconut oil or melted butter, salt, and black pepper.
Step 4: Form Crust and Bake
Transfer the potato mixture to the pie plate(s), press down to form the crust, and bake for 30 minutes.
Step 5: Combine Eggs and Milk
Combine the eggs and milk in a bowl.
Step 6: Add Remaining Ingredients
Add the cheese, ham, and scallions. Mix well.
Step 7: Reduce Oven Temperature
When the crust is done, remove it from the oven and reduce the heat to 350°F.
Step 8: Bake Quiche
Pour the egg mixture into the crust, leaving a raised edge of crust all around the outside. Return the pie to the oven and bake for an additional 30 minutes.