Quiche tortilla pommes terre savoureuse

This Spanish Tortilla-Inspired Quiche with Hashbrown Crust brings a fresh and crispy take on traditional quiches. The combination of a golden, crunchy hashbrown base with a savory egg mixture loaded with vegetables and Manchego cheese makes it a perfect dish for a relaxed weekend brunch or a special breakfast moment. Its balance of textures and flavors keeps everyone coming back for more.

I first prepared this quiche for a Sunday brunch with friends in Provence, and it quickly became a favorite because of its unique hashbrown crust, which adds a delightful crunch unlike traditional pastry.

Ingredients

• Frozen shredded hash browns: thawed and patted dry — forming the crispy, starchy crust choose highquality frozen potatoes that are not overly watery
• Olive oil: essential for creating a golden crust and sautéing vegetables use a good quality extra virgin olive oil for the best flavor
• Salt and freshly ground black pepper: to season the crust and filling adjust to taste
• Small yellow onion: thinly sliced adds sweetness and depth to the filling look for firm, glossy onions without soft spots
• Small red bell pepper: diced brings mild sweetness and color contrast select firm, vibrant peppers
• Small Yukon gold potato: thinly sliced adds texture and a creamy bite choose potatoes that are firm and smooth
• Smoked paprika: infuses the filling with a subtle smoky warmth opt for Spanish smoked paprika (pimentón) if you can find it
• Large eggs: the main protein and binder use fresh eggs for a rich, tender quiche
• Whole milk or halfandhalf: ensures creamy texture fresh milk from local farms works wonderfully
• Shredded Manchego cheese or sharp white cheddar: brings a nutty, rich dimension Manchego is preferred for authenticity
• Chopped fresh parsley (optional): for brightness and color on top pick fresh, vibrant sprigs

Instructions

Prepare the Oven:

Preheat your oven to 220°C to ensure it is fully hot when you start baking. This high heat helps the hashbrown crust crisp evenly.

Make the Hashbrown Crust:

In a large bowl, gently toss the thawed and well dried shredded hash browns with one tablespoon of olive oil, salt, and pepper until all is evenly coated. Press this mixture firmly and evenly into a greased pie dish, making sure to distribute the potatoes up the sides to form a sturdy crust. Bake this at 220°C for about 20 to 25 minutes or until the crust turns golden brown and crispy. This step creates the essential crunchy base that sets this quiche apart.

Sauté the Vegetables:

While the crust bakes, heat the remaining two tablespoons of olive oil in a skillet over medium heat. Add the sliced onion, diced red bell pepper, and thinly sliced Yukon gold potato. Cook slowly for about 10 minutes until all vegetables become soft and slightly caramelized. Stir in the smoked paprika during the last minute of cooking to enhance the smoky flavor. This creates a flavorful, tender vegetable layer for the quiche filling.

Mix the Egg Filling:

In a large bowl, whisk together the six eggs and half a cup of whole milk or halfandhalf until fully combined. Add the sautéed vegetables and the shredded Manchego cheese, mixing gently but thoroughly to distribute every element evenly. This mixture forms the creamy, rich filling that bakes perfectly in the potato crust.

Assemble and Bake the Quiche:

Pour the egg and vegetable mixture carefully into the prebaked hashbrown crust, spreading it evenly. Lower the oven temperature to 190°C and bake the assembled quiche for 30 to 35 minutes or until firmly set and lightly golden on top. A toothpick inserted into the center should come out clean. Baking at this moderate temperature ensures the filling sets without burning the crust.

Rest and Garnish:

Once baked, remove the quiche from the oven and let it cool for about 10 minutes. This rest helps the quiche firm up and makes slicing easier. Just before serving, sprinkle freshly chopped parsley over the top to add a vibrant touch and fresh aroma.

This quiche always reminds me of the times we shared long breakfasts on holiday in the south of France, where family and friends gathered around rustic wooden tables. The hashbrown crust adds a delightful crunch that surprises first time tasters every time.

Storage Tips in France

Store the quiche in an airtight container in the refrigerator for up to three days. Reheat slices gently in a low oven or in a pan to preserve the crust’s crispiness. You can also wrap leftovers tightly in plastic wrap and foil before refrigerating to avoid moisture buildup.

Ingredient Substitutions in France

If Manchego cheese is unavailable, aged Comté or Gruyère offers a similarly sharp but slightly nuttier flavor. For the hashbrown crust, you can grate fresh potatoes but be sure to squeeze out all excess moisture to avoid sogginess. Use whole milk or crème fraîche depending on your richness preference.

Serving Suggestions in France

Serve this quiche warm or at room temperature with a simple green salad dressed with lemon vinaigrette for a fresh balance. It pairs delightfully with a glass of dry rosé or crisp white wine from your local French vineyards. A dollop of crème fraîche or a light tomato salsa can also brighten the dish.

Enjoy the quiche warm or at room temperature with a simple salad for a satisfying brunch or light dinner.

Common Recipe Questions

→ Comment obtenir une croûte croustillante avec les pommes de terre râpées ?

Il est essentiel de bien égoutter les pommes de terre avant cuisson et de presser fermement la pâte dans le plat. Une cuisson initiale à haute température permet de former une croûte dorée et croquante.

→ Peut-on remplacer le fromage Manchego ?

Oui, un cheddar blanc affiné ou un fromage semi-ferme avec une bonne saveur fonctionneront parfaitement.

→ Quelle est l'importance du paprika fumé dans la garniture ?

Le paprika fumé apporte une note chaleureuse et parfumée, rappelant les saveurs typiques espagnoles qui équilibrent les légumes et les œufs.

→ Peut-on préparer cette quiche à l'avance ?

Absolument, elle se conserve très bien au réfrigérateur et se déguste froide ou légèrement réchauffée.

→ Combien de temps dure la cuisson totale ?

La cuisson se déroule en deux temps : 20 minutes pour la croûte à 220°C, puis 25 à 30 minutes pour la quiche à 190°C.