Quiche Lorraine with Hash Brown Crust

Step 1

Heat oven to 400 degrees F. Squeeze hash browns to remove as much moisture

Step 2

as possible. In a 9" pie plate, combine hash browns, butter and 1⁄4 teaspoon each

Step 3

salt and pepper. Press into the bottom

Step 4

and up the sides of the plate. Bake until

Step 5

golden brown around the edges, 30

Step 6

to 35 minutes. Reduce heat to 350 degrees F. While crust bakes, cook bacon

Step 7

in a large skillet over medium heat until

Step 8

crisp, 5 to 6 minutes; transfer to a paper

Step 9

towel–lined plate and let cool. Wipe out the skillet and heat oil

Step 10

over medium heat. Add onion and

Step 11

cook, covered, stirring occasionally, for

Step 12

6 minutes. Uncover and cook, stirring

Step 13

occasionally, until tender and beginning

Step 14

to turn golden brown around the edges,

Step 15

5 to 6 minutes more. In a large bowl, whisk together

Step 16

eggs, sour cream, heavy cream,

Step 17

nutmeg, cayenne and 1⁄4 teaspoon each salt

Step 18

and pepper. Stir in bacon, onion,

Step 19

cheese and parsley. Spoon mixture

Step 20

into hash brown crust and bake

Step 21

until set and golden brown, 20 to 25

Step 22

minutes. Let rest for at least 10 minutes

Step 23

before serving.