Description
This Spanish Tortilla-Inspired Quiche swaps pastry for a crispy hashbrown crust, filled with caramelized onions, roasted potatoes, and Manchego cheese—a hearty twist on the classic Spanish omelet! Perfect for brunch or tapas night.
Ingredients
For the Hashbrown Crust:
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3 cups shredded russet potatoes (squeezed dry)
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2 tbsp olive oil
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½ tsp smoked paprika
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½ tsp salt
For the Filling:
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1 large yellow onion, thinly sliced
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1 cup diced roasted potatoes (par-cooked)
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1 red bell pepper, diced
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6 large eggs
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½ cup heavy cream
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½ cup grated Manchego cheese (or Gruyère)
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¼ cup chopped parsley
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1 tsp garlic powder
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½ tsp saffron threads (optional, soaked in 1 tbsp warm water)
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Salt & pepper to taste
Instructions
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Prep Crust: Preheat oven to 400°F (200°C). Mix shredded potatoes with oil, paprika, and salt. Press into a greased 9-inch pie dish, forming a crust. Bake 25 mins until golden.
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Caramelize Onions: Cook onions in a skillet over low heat for 15 mins until golden. Add bell pepper; sauté 5 mins.
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Whisk Filling: Beat eggs, cream, garlic powder, saffron water, salt, and pepper. Stir in ¼ cup cheese.
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Layer: Spread onions/peppers over crust, add roasted potatoes, then pour egg mixture. Top with remaining cheese.
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Bake: Reduce heat to 375°F (190°C). Bake 30–35 mins until set. Garnish with parsley.
Notes
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Make Ahead: Par-bake crust and prep filling up to 1 day ahead.
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Shortcut: Use frozen hashbrowns (thawed/drained) for the crust.
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Vegetarian: Already is! For vegan, use chickpea flour and dairy-free cheese.
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Tapas Style: Cut into small squares for serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Brunch/Main Dish
- Method: Baking
- Cuisine: Spanish/Mexican
Nutrition
- Serving Size: 1/6 quiche
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 210