Hash Brown Crust Quiche Lorraine

Ingredients

HASH BROWN CRUST

• 1.2 lb / 600g starchy potatoes (Note 1) OR 4 cups (not packed) frozen shredded hash browns, thawed
• 2 tbsp unsalted butter , melted
• 1 tsp salt
• Butter , for greasing
• Oil spray (or olive oil)

EGG MIXTURE

• 2 egg yolks
• 2 eggs
• 1 cup milk (preferably full cream, but low fat will also work)
• 3/4 cup cream
• Pinch of freshly grated nutmeg (optional)
• 1/2 tsp salt
• Black pepper

FILLING

• 1/2 tbsp butter
• 6 oz / 180g bacon , cut into large dice (about 1cm x 0.5cm / 2/3″ x 1/5″)
• 1 small onion , diced (or half a large onion)
• 1 garlic clove , minced
• 3/4 cup grated cheese (tasty, cheddar or gruyere)

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