Hash Brown Crust Quiche Lorraine

Preparation - Preheat oven to 425F/220C with the oven shelf in the top 1/3 of the oven.

Preparation - Grease a 9"/ 23cm pie dish (Note 2)

Hash Brown Crust - If shredding potatoes yourself, peel and grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.

Hash Brown Crust - Take a handful of the rinsed grated potatoes OR the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl. Repeat with remaining potato. You should have about 4 cups of shredded potato.

Hash Brown Crust - Add melted butter and salt and mix to combine.

Hash Brown Crust - Pour the shredded potato into the pie dish. Use a large dessert spoon to spread the hash browns over the base and side of the pie dish.

Hash Brown Crust - Use your hands or a spatula to pat down the base of the hash brown crust so it is fairly firmly packed.

Hash Brown Crust - Spray the hash brown crust with oil spray (I used olive oil spray).

Hash Brown Crust - Bake the crust for 30 minutes.

Prepare Filling & Egg Mixture - While the crust is baking, melt 1/2 tbsp butter in a fry pan over medium high heat.

Prepare Filling & Egg Mixture - Add onion, garlic and bacon into the fry pan. Saute until the onion is translucent and the bacon is just starting to brown (but not crisp).

Prepare Filling & Egg Mixture - Remove from the stove and set aside to cool slightly.

Prepare Filling & Egg Mixture - Place Egg Mixture ingredients in a bowl and whisk to combine.

Fill Quiche - When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.

Fill Quiche - Scatter the bacon onion mixture across the base, then the cheese.

Fill Quiche - Then pour the Egg Mixture in.

Baking the Quiche - Return the quiche to the oven and turn the oven down to 180C/350F.

Baking the Quiche - Bake for 25 minutes, or until the Filling is set. Test this either by inserting a skewer into the centre (it should come out clean) or by touching the centre gently (it should spring back).

Baking the Quiche - Let it rest for 5 to 10 minutes before serving.