Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled
  • 1 tbsp (15ml) Olive oil
  • 1/2 tsp (2.5ml) Salt
  • 1/4 tsp (1.25ml) Black pepper
  • 2 tbsp (30g) Unsalted butter, melted
  • 1 tbsp (15ml) Olive oil
  • 1/2 cup (75g) Onion, diced
  • 1 cup (150g) Cooked ham or bacon, diced
  • 1 cup (100g) Cheddar cheese, shredded
  • 6 Large eggs
  • 1 cup (240ml) Heavy cream
  • 1/4 tsp (1.25ml) Salt
  • 1/4 tsp (1.25ml) Black pepper
  • Pinch of nutmeg (optional)
  • 2 tbsp Fresh chives, chopped (for garnish)

Instructions:

  1. Grate the peeled potatoes using a box grater. Squeeze out excess moisture using a clean tea towel.
  2. Toss the grated potatoes with olive oil, salt, and pepper. Stir in the melted butter.
  3. Press the potato mixture evenly into the bottom and up the sides of the pie dish. Make sure it's firmly packed!
  4. Refrigerate the crust for at least 15 minutes to help it hold its shape.
  5. Heat olive oil in a skillet over medium heat. Sauté the onion until softened. Add the ham or bacon and cook until lightly browned.
  6. In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using). Stir in the sautéed onion and ham/bacon.
  7. Sprinkle half of the shredded cheddar cheese evenly over the bottom of the chilled hash brown crust. Pour the egg mixture over the cheese. Sprinkle the remaining cheese on top.
  8. Bake in a preheated oven at 375°F (190°C) until the crust is golden brown and the filling is set. (About 45-55 minutes). An inserted knife should come out clean from the centre of the quiche.
  9. Let the quiche cool for at least 10 minutes before slicing and serving. Garnish with fresh chopped chives.