A delightful breakfast quiche with a crispy hash brown crust and a flavorful filling.
Preheat your oven to 425°F (220°C).
Always preheat your oven to ensure even cooking.
In a mixing bowl, combine the shredded hash browns with a pinch of salt and pepper.
Mixing the hash browns with seasoning ensures a flavorful crust.
Grease a 9x13-inch baking dish with butter.
Greasing the dish prevents sticking and makes cleanup easier.
Press the hash brown mixture evenly into the bottom of the dish to form a crust.
Press firmly to create a compact crust that holds together.
Brush the top of the crust with melted butter.
Brushing with butter helps achieve a golden, crispy crust.
Bake the crust in the oven for 20-25 minutes until golden brown.
Keep an eye on the crust to prevent over-browning.
Reduce the oven temperature to 350°F (175°C).
Allow the oven to cool slightly before adding the filling.
Layer the green onions, red bell pepper, green chilies, olives, and cheeses over the crust.
Distribute the ingredients evenly for consistent flavor in every bite.
In a bowl, whisk together the eggs, milk, and salt until well combined.
Whisking thoroughly ensures a smooth and fluffy filling.
Pour the egg mixture over the layered ingredients in the dish.
Pour slowly to avoid disturbing the layers.
Bake the quiche in the oven for 30-40 minutes, or until the center is set and a knife inserted comes out clean.
Check the quiche towards the end of baking to avoid overcooking.
Let the quiche cool for 5 minutes before slicing and serving.
Allowing the quiche to cool slightly makes it easier to slice.
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