Spanish Tortilla-Inspired Quiche With Hashbrown Crust
When I first tried a slice of traditional Spanish tortilla, I instantly fell in love with its rich simplicity: eggs, potatoes, onions, all slowly cooked together into something far more than the sum of its parts. But I couldn’t help imagining how it might taste with a golden hashbrown crust that adds even more texture and flavor. That idea kept dancing in my mind until I finally brought it to life in this Spanish Tortilla-Inspired Quiche With Hashbrown Crust.
The hashbrowns get perfectly crisp around the edges while soaking up just enough of the savory custard to make each bite deeply satisfying. I use buttery Yukon Gold potatoes and sautéed onions to stay true to the spirit of the tortilla española, but the quiche-style filling makes this dish feel just a bit more indulgent and brunch-worthy. It’s the kind of dish you can serve hot from the oven or chilled from the fridge—both are equally delicious.
I love bringing this to brunch with friends or saving leftovers for a quick and hearty breakfast. It feels special but comes together with pantry staples. Once you try this dish, I promise it’ll become a go-to in your kitchen like it has in mine.
Why You’ll Love This Spanish Tortilla-Inspired Quiche With Hashbrown Crust
This recipe takes two comfort food classics and combines them into one unforgettable dish. The crispy hashbrown crust holds up beautifully against the velvety egg filling, offering that perfect contrast of crunch and creaminess. The familiar flavors of onion and potato give it a rustic charm, while the quiche format elevates it for special occasions. It’s naturally gluten-free, easy to customize, and perfect for make-ahead meals. Whether you’re planning a weekend brunch or a cozy weeknight dinner, this quiche checks all the boxes for flavor, texture, and comfort.
How to Make the Spanish Tortilla-Inspired Quiche With Hashbrown Crust
Step 1: Prepare the Hashbrown Crust
Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or quiche pan with butter or oil. Press thawed, well-drained shredded hashbrowns into the dish, pressing firmly up the sides to form a crust. Drizzle with a bit of melted butter or oil, and bake for 25-30 minutes, until golden and crisp. Remove from the oven and let it cool slightly.
Step 2: Cook the Filling
In a skillet, heat olive oil over medium heat. Add diced onions and cook until soft and translucent, about 8 minutes. Add thinly sliced or diced boiled potatoes and cook for another 5 minutes, just to get a bit of color and flavor. Season with salt and pepper to taste.
Step 3: Make the Egg Custard
In a large bowl, whisk together eggs, heavy cream (or milk for a lighter version), a pinch of salt, and black pepper. If you like, add a touch of smoked paprika or shredded cheese for extra depth.
Step 4: Assemble the Quiche
Layer the cooked potato and onion mixture evenly into the baked hashbrown crust. Pour the egg mixture over the top, letting it fill all the crevices. Use a spatula to gently press down and smooth the surface.
Step 5: Bake the Quiche
Reduce oven temperature to 375°F (190°C) and bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden. Let cool for at least 10 minutes before slicing.
Recipe Variations and Possible Substitutions
If you want to add protein, crumbled chorizo or diced ham make excellent additions without overpowering the tortilla essence. For a vegetarian boost, stir in sautéed spinach, mushrooms, or roasted red peppers.
Dairy-free? Use your favorite plant-based milk and skip the cheese. For a lower-carb version, you can swap out the hashbrowns for grated zucchini (just be sure to squeeze out all the moisture first!). And if you don’t have Yukon Gold potatoes, red potatoes or even fingerlings work beautifully. This quiche is wonderfully forgiving and welcomes your creative spin.
Serving and Pairing Suggestions
This Spanish Tortilla-Inspired Quiche With Hashbrown Crust makes a standout centerpiece for a weekend brunch, but it’s just as satisfying for a cozy dinner. Serve it warm with a crisp green salad dressed in lemon vinaigrette, or go rustic with marinated olives and a slice of crusty sourdough. I also love offering a side of roasted tomatoes or a chilled gazpacho for a refreshing contrast.
For drinks, you can’t go wrong with a glass of cava or fresh orange juice. A lightly brewed coffee or even a Spanish-style cortado would elevate your brunch experience even more. Whether you’re serving it solo or as part of a larger spread, this quiche always holds its own.
Storage and Reheating Tips
Let any leftover quiche cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, pop a slice in a 350°F (175°C) oven for 10-15 minutes or until warmed through. You can also microwave it for a quick fix, though the crust won’t stay as crisp.
This quiche also freezes beautifully. Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat as usual.
Frequently Asked Questions
How do I keep the hashbrown crust from getting soggy?
Make sure the hashbrowns are well-drained and baked until golden before adding the filling. This gives them time to crisp up and act like a proper crust.
Can I make this ahead of time?
Absolutely! You can bake the entire quiche a day ahead and store it in the fridge. Just reheat in the oven before serving.
Can I use frozen diced potatoes instead of fresh?
Yes, just make sure they’re thawed and patted dry. They’ll save you prep time and still taste great.
What’s the best type of cheese to add?
If you want extra richness, go with sharp cheddar, Manchego, or even crumbled feta for a salty tang.
Is this quiche gluten-free?
Yes, as long as your hashbrowns and other ingredients are gluten-free, this recipe naturally is too.
Related Recipe You’ll Like
If this Spanish Tortilla-Inspired Quiche with Hashbrown Crust made your mouth water, I highly recommend trying my Crispy and Delicious Easy Chinese Egg Rolls for another crave-worthy snack packed with texture. You might also enjoy the flavor-packed Copycat Starbucks Spinach Egg White Feta Wraps for a protein-rich breakfast that’s equally easy to prep ahead. And if you’re a fan of cozy, comforting dinners, don’t miss the Creamy Kielbasa Gnocchi Soup — it pairs wonderfully with leftover quiche too.
Save and Share This Recipe for Later
If you loved this recipe or want to try it soon, don’t forget to save it! Pin this Spanish Tortilla-Inspired Quiche With Hashbrown Crust to your Pinterest board so it’s easy to find when brunch inspiration strikes. You can also share the recipe with family and friends via Facebook, Instagram, or even a quick message — good food is meant to be shared, after all. Every time you share, you help more people discover simple, delicious recipes they’ll want to make again and again.
Spanish Tortilla-Inspired Quiche With Hashbrown Crust
This Spanish Tortilla-Inspired Quiche With Hashbrown Crust brings together two beloved classics: the comforting, onion-rich Spanish tortilla and the indulgent texture of a creamy quiche. With a crispy golden hashbrown base and a fluffy, custard-like egg filling packed with buttery potatoes and sweet sautéed onions, it's a satisfying dish for brunch, dinner, or any time you're craving cozy comfort food. Naturally gluten-free and perfect for make-ahead meals, this quiche is endlessly customizable and sure to impress at any table.
Ingredients
- 3 cups shredded hashbrowns, thawed and drained
- 2 tbsp melted butter or olive oil (for crust)
- 1 medium onion, diced
- 2 cups Yukon Gold potatoes, thinly sliced and boiled
- 1 tbsp olive oil (for sautéing)
- 6 large eggs
- 1/2 cup heavy cream (or milk)
- Salt and black pepper, to taste
- Optional: 1/2 tsp smoked paprika, 1/2 cup shredded cheese
Instructions
- Preheat oven to 400°F (200°C) and grease a 9-inch pie dish.
- Press shredded hashbrowns into the pie dish to form a crust. Drizzle with melted butter or oil.
- Bake the crust for 25-30 minutes, until golden and crisp. Let cool slightly.
- Meanwhile, sauté diced onions in olive oil over medium heat until soft.
- Add the boiled potato slices and sauté for another 5 minutes. Season with salt and pepper.
- In a large bowl, whisk together eggs, cream, and any optional spices or cheese.
- Spread the onion and potato mixture over the hashbrown crust.
- Pour the egg mixture on top and smooth the surface.
- Lower oven temperature to 375°F (190°C) and bake for 35-40 minutes, or until the center is set.
- Let cool for 10 minutes before slicing and serving.
Notes
- You can prepare the quiche a day ahead and reheat in the oven before serving.
- Swap out hashbrowns for grated zucchini (well-drained) for a lower-carb twist.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze individual slices tightly wrapped for up to 2 months.
- For a dairy-free version, use plant-based milk and omit cheese.
