French Onion Quiche with Hash Brown Crust
My favorite Baked French Onion Soup turned into the perfect quiche for Sunday Brunch! Perfect for Mother’s Day or a bridal shower, your guests will think you slaved all day.
I’m back from a short hiatus. It was completely unintentional….but it’s been awhile. Did you wonder where I’ve been? If you didn’t…too bad, I’ll tell you anyway. I was tasked with making the pierogies for this year’s Easter festivities. It sounds like such a simple thing to make….pierogies…aka…potato filled dumplings. I come from a large Polish family and I don’t think I can recall any Easter without the pierogies….this year there were no volunteers to make them. So….me…the big, bad, overly cocky food blogger thought this would be a great multi-tasking project. Yes! I would save the day and be the hero that makes the best pierogies anyone had ever had….in their entire life! I would take on this feat all by myself and whip up 75 batches in just a few minutes. I would show everyone how easy they are and create the world’s best pierogie recipe. It didn’t quite go that way. Nope. Not at all.
In fact, it went more like this….day one….spent peeling potatoes and making the filling…which, if you know me well…I don’t peel potatoes. So, the fact that I’ve avoided peeling potatoes for years did not help with my speed. I was as slow as a snail. Maybe even slower. I don’t think anyone peels potatoes as slowly as I did. The filling turned out amazing despite having taken a millennium to whip up.
Day two (yes….day two), dough day. Dough day was stressful and I think I may have called my baby sister while mid-sob telling her that I would NOT be the pierogie hero this year. I may or may not have been covered in soggy dough….while wearing my favorite Lilly Pulitzer top without an apron. Double whammy.
Despite the challenges….they turned out pretty well BUT I will never…ever…ever…ever make them again. Alone. Apparently, pierogie making takes a village.
Next year, I will take this French Onion Quiche with Hash Brown Crust. I would even be willing to take three….or four. It’s that easy to make. And so, so delightful. All the flavors of my favorite Baked French Onion Soup but made into a perfectly acceptable breakfast or brunch dish. The onions are perfectly carmelized and sweet combining well with the sharp melty cheese. And the hash brown crust adds the perfect crunch to creamy, rich custard. I could eat the entire thing myself. Serve it with a pile of Caramel Crunch Banana Oat Muffins or the ever-popular Blueberry Coconut Yogurt Coffee Cake. Your guests will leave wishing they wore their stretchy pants.
Breakfast, brunch, lunch, dinner….this is your quiche.
French Onion Quiche Recipe
- 3 cups frozen shredded hash browns thawed and drained
- 2 tablespoons butter
- 1 large Vidalia onion thinly sliced
- 2 tablespoons chopped fresh thyme
- 5 large eggs
- 1 cup half and half
- 1 cup shredded gruyere
- salt and pepper
- Preheat oven to 425 degrees.
- Dry the hash browns thoroughly by pressing between several layers of paper towels. In a 9-inch pie plate coated with cooking spray, press the hash browns into the bottom and up the sides of the plate to form the crust. Sprinkle with salt and pepper and bake for approximately 25 minutes or until the crust is golden brown.
- While the crust bakes, melt the butter in a medium skillet and add the onions. Cook the onions until they become carmelized, approximately 20 minutes. Stir in the thyme and season with salt and pepper to taste.
- In a medium bowl, whisk together the eggs and half and half. Set aside.
- Spread the onions in an even layer on top of the hash browns and then top with 3/4 cup of the shredded cheese. Pour the egg mixture into the pan and sprinkle with the remaining cheese.
- Reduce the oven temperature to 350 degrees and bake for approximately 40 minutes or until the quiche is golden brown and puffed.