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Cast-Iron Quiche

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"If fancy is your forte, chances are you're a fan of all things quiche. The classic French tart stars a buttery pastry crust filled with savory egg custard studded with any combination of meats, cheeses, and veggies. I always envision a slice of quiche served on the most delicate of china plates piled high with dressed greens. Because nothing says 'fancy' like a salad for breakfast! Whether your occasion is an elegant baby shower brunch or a last-minute game-day potluck, this updated take on quiche is the answer to your feed-a-crowd prayers. Gone is the finicky pastry, and in its place is a good ol' bag of hash browns. The crispy potato crust is the perfect base for a flavor-packed custard starring an entire dozen eggs."

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ 3 tablespoons vegetable oil
â—¦ 1 (20-ounce) bag refrigerated shredded hash browns (about 5 cups)
â—¦ 1 teaspoon kosher salt, divided
â—¦ ¾ teaspoon black pepper, divided
â—¦ 1 (10-ounce) package frozen chopped spinach, thawed
â—¦ 12 large eggs
â—¦ 2 cups half-and-half
â—¦ 1 cup cubed cooked ham
â—¦ 2 cups shredded Cheddar cheese
â—¦ 2 tablespoons chopped fresh chives, plus more for serving


Recipe

Preheat the oven to 375° F.

Heat the butter and oil in a 12-inch cast iron skillet set over medium heat. Once the butter has melted, add the hash browns, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and stir to combine. Using the bottom of a dry measuring cup, press the potatoes into an even layer on the bottom and up the sides of the skillet. Cook the potatoes, occasionally pressing them as needed to compact the crust, until they begin to brown and crisp on the bottom, 7 to 10 minutes. While the potatoes are browning, make the filling.

Place the spinach in a towel and wring out as much liquid as possible. In a large bowl, whisk together the eggs with the half-and-half, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Stir in the spinach, ham, cheese, and chives.

Remove the skillet from the heat. Pour the egg mixture on top of the potatoes, then transfer the skillet to the oven. Bake the quiche for 35 to 40 minutes, until the eggs are set and no longer jiggly and a toothpick inserted into the center comes out clean.

Remove the quiche from the oven and let cool for 15 minutes.
Garnish with more fresh chives, if desired, then slice and serve.

Makes 8 to 10 servings



• Note:
Instead of store-bought hash browns, you can peel and grate three medium starchy potatoes (such as russets). Rinse the grated potatoes well with water, then place in a dish towel and wring out as much moisture as possible before continuing with the recipe as directed.