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Armstrong Olive Quiche

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Submitted by big "D"

Olive quiche with a hash brown potato crust, two cheeses, green chilies, and spicy olives. Gluten-free and hearty with a crispy golden potato shell instead of pastry.

YIELD

6 servings

PREP

10 min

COOK

60 min

READY

70 min

This quiche swaps out the usual pastry crust for a pressed hash brown potato shell that bakes up golden and crispy. Inside, a Southwestern-inspired filling of Monterey Jack, cheddar, green chilies, and spicy sliced olives in a simple egg custard.

The potato crust is the standout move here. Thawed frozen hash browns get pressed into the pie pan, brushed with melted butter, and baked at high heat until the edges turn golden and the surface crisps up. It functions like a traditional crust but adds its own starchy, savory flavor and makes the whole thing naturally gluten-free.

Pressing the moisture out of the hash browns before building the crust is the step that makes or breaks this recipe. Wet potatoes steam instead of crisping, and you end up with a soggy, falling-apart shell instead of the sturdy, golden base you want.

Pro Tips

  • Squeeze the thawed hash browns between paper towels or in a clean kitchen towel until they’re as dry as possible. Be aggressive with this step.
  • Pre-bake the potato crust fully at the higher temperature before adding the filling. An underbaked crust can’t support the wet custard and will collapse.
  • Pour the egg mixture slowly into the crust. Pouring too fast can dislodge the cheese and chilies, pushing them all to one side.
  • The quiche is done when a knife inserted in the center comes out clean. The center should be set, not jiggly.

Variations

  • Bacon and olive: Add crumbled cooked bacon to the filling for a smokier, meatier version.
  • Jalapeño upgrade: Replace the canned green chilies with fresh diced jalapeños for sharper, more direct heat.

Ingredients

24 693.6
OUNCES ML/G HASH BROWN POTATOES
thawed
¼ 59
CUP ML BUTTER
melted
4 115.6
OUNCES ML/G GREEN CHILI PEPPER
seeded
1 237
CUP ML MONTEREY JACK CHEESE
grated
1 237
1 237
CUP ML OLIVES
spicy, sliced *
½ 118
CUP ML MILK
or half and half
2 2
LARGE LARGE EGGS
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Press potatoes between paper towels to remove excess moisture.

Press into 9 inch pie pan to form crust.

Brush with melted butter.

Bake at 425℉ (220℃) for 25 minutes or until crust rim is golden brown.

Spread chilies, cheese, and olives in crust.

Beat milk with eggs, salt and pepper.

Pour mixture slowly into crust.

Bake at 350℉ (180℃) for 30 to 40 minutes or until knife inserted in center comes out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 216 66% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 342mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 17g
Vitamin A 10% Vitamin C 14%
Calcium 19% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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