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Quiche lorraine with a hash brown crust

  • Author: Pip Payne
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x


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


Healthy extra: A


  • 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
  • 30 g 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.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour