here we are again, another sunday another brunch recipe. don’t you just love it? i hope you do because i love creating new brunch recipes for you to share!! this week i have combined two of my favourite brunch foods into one amazing dish! i present you bacon & corn hash brown crust quiche!
i mean come on, this quiche is a thing of beauty!
ok let’s break it down. it’s super easy to make, i think it’s easier than a pastry based quiche! you grate some potato, rinse it, toss it with some salt and a little butter and press it into your dish. bake that for 15 minutes. cook some bacon, mix in some corn. grate some cheese, mix together some eggs, cream and milk. then take your base out of the oven, spread over the corm and bacon, sprinkle over the cheese, pour in the egg mix, bake and your done!!
let me show you
see it’s actually really straight forward. This is great as an addition to a brunch spread – once the quiche is in the oven you’ve got 25-30 minutes for it to cook and an additional 10 minutes to cool before you cut it to make/finish off anything else you want to serve with it! and if you want you could make this in advance by baking off the crust, cooking the bacon and grating the cheese so in the morning you just whip up the egg mix and layer everything into the crust.
i have to tell you about the crust, magic things happen when you pour in the egg mix. the egg mix soaks into the base and creates this gratin like base, but the sides stay crispy. it’s a texture lovers dream! and it’s even better the next day!
this quiche is easily adaptable to your taste, if you don’t like bacon or corn swap it out for the filling of your choice. mushrooms would be amazing! or broccoli, or asparagus, there are so many flavour options. i would love to know what your flavour combo would be!
if you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
#rachaelsfoodielife and @rachaelsfoodielife on Instagram
bacon & corn hash brown crust quiche
- 600 grams potatoes, grated
- 1/2 teaspoon salt
- 30 gram butter, melted
- 200 grams bacon, diced
- 1 red onion, diced
- 3 garlic cloves, crushed
- 1 cup frozen corn kernels
- 3/4 cup grated cheese
- 4 eggs
- 1 cup milk
- 3/4 cup cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon parsley, finely chopped
preheat the oven to 220 degrees.
place the grated potatoes into a colander or strainer and rinse under cold water until the water runs clear (make sure you move the potato around with your hands, you want to get rid of some of the starch)
place the potato in a bowl and add 1/2 teaspoon salted and the melted butter, mix well and tip the mixture into a 8 inch base pie dish. use your hands to spread the mix over the base of the dish and up the sides, make sure you push the mix right up to the top edge of your dish.
place into the preheated oven and bake for 20 minutes.
while the crust is baking heat a fry pan over medium heat. add the bacon, onion and garlic and cook stirring often until crispy and golden. add the corn and stir until the corn has thawed.
place the eggs, milk, cream, salt, pepper and parsley into a bowl or jug and mix well.
once the base has cooked for 20 minutes remove it from the oven. reduce the heat to 180 degrees.
pour in the bacon & corn mix and spread out evenly, sprinkle over the cheese and pour in the egg mixture.
carefully place the quiche back into the oven and bake for 25-30 or until the filling is set. remove from the oven and set aside to cool for 10 minutes before cutting, serve and enjoy!