Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Brush a 9 1/2-inch deep dish (1 1/2 to 2 inches high) pie plate with
Unsalted Butter (1 Tbsp)
.
Step 3
Pat dry
Frozen Shredded Hash Browns (3 cups)
with a paper towel if needed. Toss hash browns with remaining
Unsalted Butter (2 Tbsp)
and
Kosher Salt (1/2 tsp)
Step 4
Press hash browns evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
Step 5
Bake potato crust for 30 minutes.
Step 6
Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C).
Step 7
Meanwhile, chop
Bacon (5 slices)
into 1/2-inch pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan.
Step 8
To the same skillet add
Onions (1/2 cup)
and
Red Bell Peppers (1/4 cup)
and sauté until starting to soften, about 3-5 minutes.
Step 9
In a medium bowl whisk together
Eggs (4)
and
Sour Cream (1/4 cup)
until combined. Whisk in
Half and Half (1 1/4 cups)
,
Dried Basil (1/2 Tbsp)
, remaining
Kosher Salt (3/4 tsp)
,
Ground White Pepper (1/2 tsp)
and
Crushed Red Pepper Flakes (1 pinch)
.
Step 10
Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of
Frozen Corn Kernels (1 cup)
and
Cheddar Cheese (1 cup)
.
Step 11
Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
Step 12
Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
Step 13
Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
Rate & Review
{{id}}