Naturally, I found this one while experimenting in the kitchen. The flavors simply mesh well together. Just enough of the smoky flavor is present to balance out the other elements.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch quiche |
Ingredients
- 3 cups Southern-style hash brown potatoes, thawed
- 6 tablespoons butter, melted
- ½ cup heavy cream
- 3 large eggs
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- 1 medium roasted red pepper, diced
- 5 slices precooked bacon, chopped
- ½ (3 ounce) andouille sausage, diced
- ½ cup shredded smoked Gouda cheese
- ½ cup shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix hash brown potatoes and melted butter together in a bowl. Press mixture into a 9-inch glass pie pan to form a crust.
- Bake in the preheated oven until golden brown, about 25 minutes.
- Whisk cream, eggs, cayenne, salt, and pepper together in a bowl; let warm up to room temperature while the crust cooks.
- Remove crust from the oven and lower heat to 350 degrees F (175 degrees C).
- Add red pepper, bacon, and sausage to the cooled crust. Sprinkle Gouda and Cheddar cheeses over top, then pour in egg mixture.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes.
- Let cool a bit before serving, about 10 minutes.
- For a lower fat recipe, use 2% milk (instead of cream) and low-fat cheeses. You can also substitute the meat with whatever you like. That’s why quiche is one of my favorites to cook.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 15 g |
| Sodium | 480 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |