Lunch: Quiche Lorraine with Hash Brown Crust

Recipe by Clinton Kelly This savory quiche is the breakfast mash-up of our dreams.

Ingredients

1 lb. frozen shredded hash browns (about 3 cups), thawed
4 tbsp. unsalted butter, melted
kosher salt
Freshly ground black pepper
6 slices bacon, cut into 1/4" pieces
1 tbsp. extra-virgin olive oil
1 onion, chopped
3 large eggs
1/2 c. sour cream
1/2 c. heavy cream
1 Pinch nutmeg
1 Pinch cayenne pepper
3/4 c. grated Gruyère or Swiss cheese
1/4 c. chopped fresh flat-leaf parsley

Instructions

Heat oven to 400 degrees F. Squeeze hash browns to remove as much moisture as possible. In a 9" pie plate, combine hash browns, butter and 1 ⁄4 teaspoon each salt and pepper. Press into the bottom and up the sides of the plate. Bake until golden brown around the edges, 30 to 35 minutes. Reduce heat to 350 degrees F.
While crust bakes, cook bacon in a large skillet over medium heat until crisp, 5 to 6 minutes; transfer to a paper towel–lined plate and let cool.
Wipe out the skillet and heat oil over medium heat. Add onion and cook, covered, stirring occasionally, for 6 minutes. Uncover and cook, stirring occasionally, until tender and beginning to turn golden brown around the edges, 5 to 6 minutes more.
In a large bowl, whisk together eggs, sour cream, heavy cream, nutmeg, cayenne and 1 ⁄4 teaspoon each salt and pepper. Stir in bacon, onion, cheese and parsley. Spoon mixture into hash brown crust and bake until set and golden brown, 20 to 25 minutes. Let rest for at least 10 minutes before serving.