Alright, let’s talk about this quiche thing with hashbrown crust, you know, the potato thing. I ain’t no fancy cook, but I can tell you what works.
First off, this quiche hashbrown crust thing, it ain’t rocket science. It’s just food, like anything else. You gotta start with them hashbrowns. Now, I seen folks use all sorts, but I like the shredded kind, not them patty things. They cook up better, get all crispy.
Now, this ain’t in the recipe books, but I tell you what, squeezing them taters is real important. Yeah, you heard me, squeeze ’em! Get all that water out. Why? Well, common sense, ain’t it? If they’re all wet, they gonna steam, not fry. And we want ’em fried, nice and golden brown. See? Make ’em crispy, and the hashbrown crust holds up better, stays crispy longer even with all that egg stuff poured in. I heard someone talking about it lasting 20 minutes, maybe more if you lucky.
Okay, so you squeezed them taters. Now what? Get yourself a pan, a pie pan, whatever you got. Grease it up good, or it’ll stick like a fly on honey. Then you put them taters in, pack ’em down good. Not too hard, but you want ’em tight. Like you’re making a bed, gotta tuck them sheets in tight. Up the sides too, make a little wall for all the egg stuff.
- Squeeze the potatoes
- Grease the pan
- Pack the potatoes tightly in the pan
Now, here’s the trick they don’t tell you. You gotta cook them taters a bit before you put the egg stuff in. Yeah, bake ‘em in the oven, just the taters. They call it “blind baking” or some such nonsense. All it means is you cook the crust first, makes it crispy, don’t get soggy with the eggs. How long? I don’t know, till they look done, golden brown. Maybe 15-20 minutes, just keep an eye on ‘em. You’ll see.
Alright, so the crust, the quiche crust is cooked, looking all pretty and golden. Now it’s time for the egg stuff. I ain’t gonna tell you how to make the egg part, everyone got their own way. But I like some ham in there, maybe some onions, cheese if you got it. Mix it all up with them eggs, pour it in that potato crust.
Back in the oven it goes. Now you just gotta cook it till the egg is set. Not runny, you know? Jiggly, but not runny. Again, how long? I dunno, 30 minutes maybe? Just keep checking. Stick a knife in, if it comes out clean, it’s done. Simple as that.
And that’s it. Quiche with hashbrown crust. It ain’t hard, just gotta follow some simple steps. Squeeze them taters, cook the crust first, then the whole thing. And don’t forget the ham. Everything’s better with ham.
This here hashbrown crust quiche is good for breakfast, lunch, even supper if you feeling lazy. Kids love it, grown-ups too. It fills you up good, keeps you going all day. It’s a good, honest meal, not like them fancy things you see on TV.
So there you have it, my way of making a hashbrown crust quiche. It ain’t fancy, but it’s good. And that’s all that matters, ain’t it?
Tags: quiche, hashbrown crust, breakfast, brunch, recipe, easy recipe, potato crust, cooking, baking