If you’ve ever wished to combine the comfort of a classic Spanish tortilla with the flaky, cheesy goodness of a quiche, you’re in for a treat with this Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe. This dish takes the humble potato crust to another level by using crisped hashbrowns as the base, layering it with sweet sautéed onions, roasted potatoes, vibrant red peppers, and a luscious blend of eggs, cream, and Manchego cheese. It’s the kind of recipe that fills your kitchen with irresistible aromas and delivers a satisfying bite that’s both hearty and elegant, perfect for breakfast, brunch, or dinner gatherings with friends and family.
Ingredients You’ll Need
The magic behind this Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe lies in its simple, approachable ingredients. Each one adds something special—from texture and earthiness to color and flavor—creating a perfectly balanced dish that feels wholesome and indulgent all at once.
- 3 cups shredded russet potatoes (squeezed dry): These form the crispy hashbrown crust that’s the backbone of the quiche.
- 2 tbsp olive oil: Adds richness and helps brown the potato crust beautifully.
- ½ tsp smoked paprika: Brings a smoky depth that enhances the potatoes’ natural flavor.
- ½ tsp salt: Essential for seasoning and bringing out the best taste in every layer.
- 1 large yellow onion, thinly sliced: Adds sweetness and softness after caramelizing in the skillet.
- 1 cup diced roasted potatoes (par-cooked): Adds chunkier texture and extra potato goodness inside the filling.
- 1 red bell pepper, diced: Introduces vibrant color and a mild, sweet crunch.
- 6 large eggs: The binding force that makes the filling rich, creamy, and firm.
- ½ cup heavy cream: Elevates the egg filling to a silky, custard-like texture.
- ½ cup grated Manchego cheese (or Gruyère): Brings nutty, tangy flavor and that irresistible gooeyness.
- ¼ cup chopped parsley: Freshness and a pop of green for garnish and flavor contrast.
- 1 tsp garlic powder: A subtle savory lift without overpowering the other flavors.
- ½ tsp saffron threads (optional, soaked in 1 tbsp warm water): Adds a unique floral aroma and golden color, taking this quiche up a notch.
- Salt & pepper to taste: To perfectly season every bite.
How to Make Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe
Step 1: Prepare and Bake the Hashbrown Crust
First things first, get your oven preheated to 400°F (200°C). Toss those shredded russet potatoes with olive oil, smoked paprika, and salt. Press this mixture firmly into a greased 9-inch pie dish, forming an even crust layer. Baking it for 25 minutes develops a golden, crispy base that will hold all the delicious filling without getting soggy. This hashbrown crust sets the stage perfectly for the textures to come.
Step 2: Sauté Onions and Bell Pepper
While your crust is baking, gently cook the thinly sliced yellow onions over low heat for around 15 minutes until they turn golden and sweet. This slow cooking process is key to mellowing the onions’ sharpness and coaxing out their natural sugars. Next, add in the diced red bell pepper and sauté for an additional 5 minutes until soft but still vibrant. These sautéed veggies add a wonderful sweet and savory base layer inside the quiche that complements the crispy exterior.
Step 3: Whisk Together the Egg Mixture
In a large bowl, beat the eggs with heavy cream, garlic powder, soaked saffron threads (if using), salt, and pepper. Fold in a quarter cup of the grated Manchego cheese for richness and binding power. This mixture is where the custardy, silky texture develops that transforms simple eggs into a luxurious filling.
Step 4: Assemble the Quiche
By now, your hashbrown crust has baked to golden perfection. Spread the sautéed onions and peppers evenly over the crust, then scatter the diced roasted potatoes on top. Carefully pour the egg and cheese mixture over all the filling, letting it settle evenly into every nook. Finish by sprinkling the remaining grated cheese across the top. This layering ensures every forkful is a harmonious blend of crisp, soft, and creamy elements.
Step 5: Bake Until Set
Lower your oven temperature to 375°F (190°C) and bake for 30 to 35 minutes until the filling is just set and lightly puffed. Keep an eye out for that lovely golden color on top and the slight jiggle that means it’s perfectly cooked through. Once out of the oven, sprinkle chopped parsley over the top to add brightness and a fresh herbal aroma that will make your Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe truly irresistible.
How to Serve Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe
Garnishes
Fresh parsley is a classic, but feel free to get creative with garnishes like a drizzle of smoky paprika oil, a scattering of finely chopped chives, or even a light dusting of extra Manchego cheese. These simple touches elevate presentation and add subtle layers of flavor that surprise and delight.
Side Dishes
This quiche pairs beautifully with crisp green salads dressed lightly in vinaigrette or a simple tomato and cucumber salad for freshness. For something heartier, roasted vegetables or a bowl of lightly pickled olives bring complementary textures and tastes that round out the meal perfectly.
Creative Ways to Present
For brunch or a casual dinner party, slice the quiche into wedges and serve warm or at room temperature. Mini versions baked in muffin tins also make elegant finger foods for entertaining. Layering the hashbrown crust in individual ramekins offers a charming, rustic presentation that’s sure to impress guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe keeps really well. Store it tightly covered in the refrigerator for up to 3 days. It holds its flavor and texture remarkably well, making it an ideal make-ahead dish for busy days.
Freezing
You can freeze the quiche wrapped tightly in plastic wrap and foil for up to 2 months. To maintain the best texture, freeze before baking or after a full cool down post-baking. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual slices in a 350°F oven for 10-15 minutes or until warmed through to keep the crust crispy and the filling creamy. Microwaving works but may sacrifice some crust texture. A quick re-crisp in a hot skillet is another delicious option.
FAQs
Can I use a different type of cheese instead of Manchego?
Absolutely! Gruyère is a fantastic alternative that melts beautifully and adds a slightly nutty flavor. Cheddar or a mild provolone can also work well, depending on your preference.
Is this quiche gluten-free?
Yes, this Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe is naturally gluten-free since it uses potatoes for the crust instead of flour or traditional pie crust ingredients. Just ensure all other added ingredients are gluten-free.
Can I prepare the quiche entirely ahead of time?
Definitely! You can assemble the quiche the night before and keep it refrigerated, then bake it fresh the next day. Just allow extra baking time if taking it straight from the fridge to oven.
What if I don’t have saffron? Will it affect the flavor much?
Saffron adds a lovely subtle floral note and golden color but it’s entirely optional. You won’t lose the essence of the dish skipping it, especially with the paprika and Manchego flavors shining through.
How can I make this recipe vegetarian or vegan?
For vegetarian, this recipe is already good to go. To make it vegan, swap the eggs with a chickpea flour batter or tofu-based custard and use dairy-free cream and cheese alternatives. Expect a slightly different texture, but the hashbrown crust and veggies will still deliver great flavor.
Final Thoughts
This Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe is one of those dishes that feels like a warm hug on a plate. It’s easy to make, stunning to present, and utterly delicious no matter the occasion. Whether you’re serving it for weekend brunch or a cozy evening meal, this recipe promises smiles all around. Give it a try—you might just find yourself making it again and again!
Print
Spanish Tortilla-Inspired Quiche with Hashbrown Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Quiche
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Spanish Tortilla-Inspired Quiche features a crispy hashbrown crust combined with a savory egg custard filled with caramelized onions, roasted potatoes, red bell peppers, and Manchego cheese. It’s a delightful fusion of traditional Spanish flavors and the classic French quiche, perfect for brunch or a comforting dinner.
Ingredients
Hashbrown Crust
- 3 cups shredded russet potatoes (squeezed dry)
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp salt
Quiche Filling
- 1 large yellow onion, thinly sliced
- 1 cup diced roasted potatoes (par-cooked)
- 1 red bell pepper, diced
- 6 large eggs
- ½ cup heavy cream
- ½ cup grated Manchego cheese (or Gruyère)
- ¼ cup chopped parsley
- 1 tsp garlic powder
- ½ tsp saffron threads (optional, soaked in 1 tbsp warm water)
- Salt & pepper to taste
Instructions
- Prepare the crust: Preheat the oven to 400°F (200°C). In a bowl, mix the shredded potatoes with olive oil, smoked paprika, and salt. Press this mixture evenly into a greased 9-inch pie dish to form a crust. Bake for 25 minutes until golden and crisp.
- Cook the vegetables: While the crust bakes, heat a skillet over low heat and cook the thinly sliced onions for 15 minutes until golden and soft. Add the diced red bell pepper and sauté for an additional 5 minutes until tender.
- Make the egg custard: In a mixing bowl, beat the eggs with heavy cream, garlic powder, soaked saffron water (if using), salt, and pepper. Stir in ¼ cup of the grated Manchego cheese to incorporate the flavors.
- Assemble the quiche: Once the crust is ready, spread the cooked onions and bell peppers evenly over it. Layer the diced roasted potatoes on top, then pour the egg mixture over everything. Sprinkle the remaining ¼ cup of cheese on top.
- Bake until set: Reduce the oven temperature to 375°F (190°C). Bake the quiche for 30 to 35 minutes, or until the filling is fully set and slightly golden on top. Remove from oven and garnish with chopped parsley before serving.
Notes
- If you don’t have Manchego cheese, Gruyère or a similar semi-hard cheese works well as a substitute.
- Make sure to squeeze out as much moisture as possible from the shredded potatoes to achieve a crispy hashbrown crust.
- The saffron is optional but adds an authentic Spanish flavor and beautiful color.
- Use a well-greased pie dish or line it with parchment paper to prevent sticking.
- For a vegetarian option, this recipe is already suitable. To make it vegan, use egg substitutes and dairy-free cream and cheese alternatives.
