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
Scale
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.
