Hashbrown Potato Quiche Lorraine
Golden Grill Russet™ Premium Hashbrown Potatoes make this quiche a hearty favorite that piles on the flavor.
Recipe provided by Greg Black
University of Iowa
Serving size: 1/6 wedge (about 5 oz.)
Instructions
| Ingredient |
Quantity |
Instructions |
| Golden Grill Russet™ Premium Hashbrown Potatoes |
1 carton
|
Refresh Golden Grill Russet™ Premium Hashbrown Potatoes according to package directions. Brown refreshed potatoes on flat top grill according to directions on carton. Press 1/4-inch layer of browned potatoes into 12, greased 8-inch round quiche pans. |
| Large eggs, beaten |
30 each
|
Prepare custard by mixing eggs, milk, cream, salt and pepper in pitcher; set aside. To fill pans, divide bacon, caramelized onions, Swiss and Parmesan cheeses evenly between potato-lined pans. Slowly pour custard over filling ingredients until pans are nearly full. |
| Whole milk |
2 qt.
|
|
| Heavy whipping cream |
2 qt.
|
|
| Kosher salt |
2 1/2 tsp.
|
|
| Ground white pepper |
1 1/2 tsp.
|
|
| Cooked bacon, chopped |
9 oz.
|
|
| Caramelized sliced onions* |
24 oz.
|
|
| Swiss cheese, shredded |
24 oz.
|
|
| Parmesan cheese, grated |
12 oz.
|
|
|
|
Bake in 375° F conventional oven (325° F convection oven) 20 to 25 minutes until filling is set and top is golden. Allow to cool on wire racks for 5 minutes before cutting into wedges. Serve warm. |
Nutritional Information Per Serving
| Calories — 354 |
Protein — 11.2g |
SatFat — 11.6g |
| Fat — 27.4g |
Carbs — 15.9g |
Fiber — 1.4g |
| Iron — 0.7mg |
Sodium — 584mg |
Potassium — 293mg |
| Zinc — 1.0mg |
Vitamin A — 670IU |
Riboflavin — 0.3mg |
| Niacin — 0.4mg |
Calcium — 224.2mg |
Cholesterol — 144.2mg |
| Vitamin B6 — 0.1mg |
Vitamin B12 — 0.6mcg |
Thiamine — 0.1mg |
| Phosphorus — 216.4mg |
Folate — 14.8mcg |
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