I love quiche. The eggy middle. Buttery crust. Cheese. Just everything I love in one bite. This is one of my favorite quiches to make and it’s a great quiche to make for your friends who aren’t accustomed to bold breakfast dishes. The green onions add a little pizzaz, but aren’t overwhelming, while the mild Mozzarella offers a great melty texture.
1 pie crust rolled out, placed in a pie tin.
2/3 cup half and half
3 stalks green onion
1 cup frozen hashbrowns (can used leftover cooked potatoes diced as well)
1 cup shredded Mozzarella
a few ounces sharp cheddar (varies)
1/2 tsp granulated garlic
salt and pepper
6 mushroom slices (optional)
My mom has a great pie crust recipe. You can find it here. I made my dough the night before, let it chill, and got it to halfway to room temperature before I rolled it out. Just put it in your pie tin and then use your fingers to create a crimped edge. I sort of squeeze my thumbs together with dough in the middle. Once the pie dough is ready, set it aside.
Preheat the oven to 350 degrees. Start by heating the hash-browns in a pan with a little oil. Get them warmed through.
Next, rough chop your scallions and placing them in a bowl.
Add the eggs. Beat them with the scallions. Next, add the half and half and beat together.
When everything is incorporated, throw in the garlic powder, and a few grinds of the salt and pepper. Add the Mozzarella cheese.
Once everything is mixed, add the hash-browns and combine everything.
Pour into the pie crust. You can add the mushrooms on top if you want for a little decoration, or leave as is. I chose to add them for this breakfast.
Bake for 30-40 minutes, or until the middle is cooked all the way through. To test this, jiggle the quiche. If the middle moves, it isn’t done. Take a grater and grate about 2-3 ounces of sharp cheddar on top while the quiche is warm. You want it to melt into your beautiful eggy pie. And voila! Brunch is served.
I have another quiche recipe using puff pastry. Check it out here.