Description
This Spanish Tortilla-Inspired Quiche features a crispy hashbrown crust filled with a savory mixture of caramelized onions, roasted potatoes, bell peppers, and a rich egg custard infused with Manchego cheese and saffron. Combining traditional Spanish flavors with the comforting form of a quiche, this dish is perfect for brunch or a hearty meal.
Ingredients
Scale
Crust
- 3 cups shredded russet potatoes (squeezed dry)
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp salt
Filling
- 1 large yellow onion, thinly sliced
- 1 cup diced roasted potatoes (par-cooked)
- 1 red bell pepper, diced
- 6 large eggs
- ½ cup heavy cream
- ½ cup grated Manchego cheese (or Gruyère)
- ¼ cup chopped parsley
- 1 tsp garlic powder
- ½ tsp saffron threads (optional, soaked in 1 tbsp warm water)
- Salt & pepper to taste
Instructions
- Prep Crust: Preheat your oven to 400°F (200°C). In a bowl, combine the shredded potatoes with olive oil, smoked paprika, and salt. Thoroughly mix to evenly coat. Then, press this mixture firmly into a greased 9-inch pie dish to form an even crust layer.
- Bake Crust: Place the crust in the preheated oven and bake for 25 minutes or until the potato crust turns golden and crisp. Remove from oven and set aside.
- Caramelize Onions: While the crust bakes, heat a skillet over low heat. Add the thinly sliced onions and cook slowly for about 15 minutes until they become soft and golden brown, stirring occasionally to prevent burning.
- Sauté Bell Peppers: Add the diced red bell pepper to the skillet with the onions and sauté for another 5 minutes, allowing the peppers to soften and meld with the onions.
- Whisk Filling: In a large mixing bowl, beat together the eggs, heavy cream, garlic powder, soaked saffron water (including the threads if using), salt, and pepper until well combined. Stir in ¼ cup of the grated Manchego cheese to incorporate it into the custard.
- Assemble Quiche: Spread the caramelized onion and bell pepper mixture evenly over the baked hashbrown crust. Sprinkle the diced roasted potatoes on top of the vegetables. Carefully pour the egg and cream mixture over everything, distributing it evenly.
- Add Cheese Topping: Sprinkle the remaining ¼ cup of grated Manchego cheese over the top of the quiche filling for a cheesy crust and added flavor.
- Bake Quiche: Reduce the oven temperature to 375°F (190°C) and bake the quiche for 30 to 35 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Garnish and Serve: Remove the quiche from the oven and let it cool slightly. Garnish with chopped parsley before slicing and serving.
Notes
- Ensure potatoes are well drained before pressing into the crust to avoid sogginess.
- Saffron is optional but adds an authentic Spanish flavor; substitute with a pinch of turmeric if unavailable.
- You can use Gruyère cheese as an alternative to Manchego if preferred.
- This quiche is delicious served warm or at room temperature, making it perfect for entertaining.
