Ingredients

The following ingredients have 4 Servings
  • 1 pound shredded frozen hash browns, thawed
  • 1 tablespoon olive oil, melted butter, or ghee
  • 1 teaspoon salt, divided
  • 6 ounces bacon, chopped (about 6 slices)
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 egg yolks
  • 2 eggs
  • 1 1/2 cups milk*
  • 2 tablespoons Maille Dijon Originale Mustard
  • 1/4 teaspoon pepper
  • 2/3 cup shredded cheese (cheddar, Swiss, or gruyere)
  • 2 tablespoons chopped chives (optional for garnish)

Instruction

  • Mix hash browns, 1 tablespoon olive oil and 1/2 teaspoon salt in a mixing bowl
  • Grease a 10″ oven-safe skillet and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides forming a pie-like crust.
  • Bake at 425ºF or until the edges have browned, about 25-30 minutes.
  • While the crust is baking, cook bacon over medium heat until crisp. With a slotted spoon, transfer cooked bacon to a paper towel-lined plate to drain. 
  • In the same pan, cook onion and garlic into the pan until the onion is translucent and soft. Remove from the stove and set aside to cool slightly.
  • Place egg yolks, eggs, milk, Maille Dijon Originale Mustard, 1/2 teaspoon salt and pepper in a bowl and whisk to combine.
  • When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.
  • Scatter the bacon and onion garlic mixture across the base, then the cheese. Last, pour the egg mixture in.
  • Return the quiche to the oven and turn the oven down to 350ºF.
  • Bake for 25-30 minutes, or until the filling is set. Test this either by inserting a toothpick or butter knife into the center (it should come out clean) or by touching the center gently (it should spring back).
  • Let it rest for 5 to 10 minutes before serving. Garnish with fresh chopped chives and enjoy!