Hash brown crust quiche lorraine

Try hash brown as an alternative to a pastry case for a tasty quiche

With summer finally here, quiche is such a great lunch option as it’s so easy to grab and go- we are likely to have a lot of trips to the beach and if I have a quiche ready in the fridge to take I am much less likely to be tempted by pasties! I’ve been meaning to try out a hash brown crust on a quiche for ages- I have made lots with a sweet potato crust like this tuna and courgette one and this mushroom and spinach one but it’s nice to have a change and this was really tasty.

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My Recipe

Serves: 4-6
Syns: Syn free if using cheese as healthy extra, 1 syn per slice if not.
Healthy Extra: part of A (cheese)


  • 4 medium sized potatoes (I tend to use maris piper)
  • 6 smoked bacon medallions (finely chopped) or 150g lean smoked lardons
  • 1 onion, finely chopped
  • salt and pepper
  • 4 eggs
  • 30g mature cheddar
  • Low calorie cooking spray or spray oil


  1. Pre-heat oven to 180c. Peel the potatoes, and then grate them into a large pan of cold water. Once they are all grated, rinse them thoroughly under cold water in a colander
  2. Spray a quiche or pie dish with low calorie cooking spray
  3. 1 handful at a time, squeeze as much moisture as you can from the shredded potatoes and place into your dish.
  4. Once you have added in all of the potato, use the palm of your hand to press the potato down firmly and evenly around the dish to form a crust.
  5. Season with salt and pepper, spray with low-calorie cooking spray (or with spray oil-extra syns if on Slimming World), then pop into the oven to bake for about 30-35 minutes. You want the crust to be golden brown and crispy.
  6. In the meantime, you can fry the bacon pieces for a couple of minutes, then add in the onion and fry gently until softened. Set aside until the crust is ready.
  7. In a bowl, beat up the eggs with grated cheese, and salt and pepper
  8. When the crust is cooked, add in the bacon/onion mix, and then pour over the egg and cheese
  9. Bake in the oven for approximately 25 minutes until golden brown on top.

Additional Info

2 Replies to "Hash brown crust quiche lorraine"

  • Aoife corrigan 24th September 2016 (11:59 am)

    Hiya can this be frozen once cooked

    • theslimmingfoodie 14th October 2016 (8:59 am)

      I haven’t tried freezing it, it might be ok, but the potato might go a bit soggy… I’ll try it to test next time I make it!