Quiche Lorraine with Hash Brown Crust

Quiche Lorraine with Hash Brown Crust

30-60 minutes, Dinner, Lunch, Main, Main Course, Occasion -

Recipe created by: Kims Cravings
Servings: 6 slices


  • 1 pound shredded frozen hash browns, thawed
  • 1 tablespoon olive oil, melted butter, or ghee
  • 1 teaspoon salt, divided
  • 6 ounces bacon, chopped (about 6 slices)
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 egg yolks
  • 2 eggs
  • 1 1/2 cups milk*
  • 2 tablespoons Maille Traditional Dijon Originale Mustard
  • 1/4 teaspoon pepper
  • 2/3 cup shredded cheese (cheddar, Swiss, or gruyere)
  • 2 tablespoons chopped chives (optional for garnish)




        1. Mix hash browns, 1 tablespoon olive oil and 1/2 teaspoon salt in a mixing bowl
        2. Grease a 10″ oven-safe skillet and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides forming a pie-like crust.
        3. Bake at 425ºF or until the edges have browned, about 25-30 minutes.
        4. While the crust is baking, cook bacon over medium heat until crisp. With a slotted spoon, transfer cooked bacon to a paper towel-lined plate to drain.
        5. In the same pan, cook onion and garlic into the pan until the onion is translucent and soft. Remove from the stove and set aside to cool slightly.
        6. Place egg yolks, eggs, milk, Maille Traditional Dijon Originale Mustard, 1/2 teaspoon salt and pepper in a bowl and whisk to combine.