A delightful twist on the classic quiche, featuring a crispy hashbrown crust and a creamy, cheesy filling.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy crust.
In a mixing bowl, combine the shredded potatoes with olive oil, salt, and pepper.
Squeeze out excess moisture from the potatoes for a crispier crust.
Press the potato mixture into the bottom and sides of a greased baking dish to form a crust.
Use the back of a spoon to press the mixture evenly.
Bake the crust in the preheated oven for 15 minutes until slightly golden.
This step helps set the crust and prevents sogginess.
In a mixing bowl, whisk together the eggs, ricotta cheese, diced onion, and parsley.
Ensure the mixture is well combined for an even texture.
Pour the filling mixture over the pre-baked crust.
Spread the filling evenly for consistent baking.
Bake in the oven for 30-35 minutes until the filling is set and the top is golden.
Check doneness by inserting a knife into the center; it should come out clean.
Let the quiche cool for 5 minutes before slicing and serving.
Cooling allows the filling to set for cleaner slices.
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