Hash Brown Crust Quiche Lorraine

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.

	this recipe	typical
dairy	211%	81%
fat	18%	0%
protein add	132%	59%
vegetables and beans	300%	33%
salt	4%	1%
aromatics	76%	16%
liquid	211%	102%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

600 g	1.2 lb / 600g starchy potatoes ((Note 1) OR 4 cups (not packed) frozen shredded hash browns, thawed)
28 g	2 tbsp unsalted butter (, melted)
6 g	1 tsp salt
	Butter (, for greasing)
	Oil spray ((or olive oil))
100 g	2 egg yolks
100 g	2 eggs
244 g	1 cup milk ((preferably full cream, but low fat will also work))
178 g	3/4 cup cream
	Pinch of freshly grated nutmeg ((optional))
3 g	1/2 tsp salt
	Black pepper
7 g	1/2 tbsp butter
180 g	6 oz / 180g bacon (, cut into large dice (about 1cm x 0.5cm / 2/3" x 1/5"))
150 g	1 small onion (, diced (or half a large onion))
3 g	1 garlic clove (, minced)
85 g	3/4 cup grated cheese ((tasty, cheddar or gruyere))

Method: 19 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Have made this many times and it’s always delicious! Have added ham, spinach, cottage cheese, whatever is in my fridge. I use dehydrated hashbrowns, rehydrate them, and make according to the recipe. I probably use a bit more hashbrowns than the recipe calls” — a cook, 5.0★

“Made it vegetarian by using one small zucchini and half a capsicum, both diced, and sautéed with the onions instead of bacon. Used a 24cm skillet as suggested in another comment as I didn’t have a pie dish. Both the hash brown and the filling needed 5 min extr” — a cook, 5.0★