O Brien Quiche
Elevate your brunch game with this irresistible O’Brien Quiche, a harmonious blend of hearty O’Brien potatoes, vibrant onions, peppers, and two kinds of rich, melty cheese—cheddar and Monterey Jack. This quiche combines a flaky 9-inch pie crust with a creamy, spiced custard of eggs and heavy cream, infused with notes of garlic and nutmeg for a touch of gourmet flair. Topped with fresh scallions for a pop of color and flavor, this dish bakes to golden perfection in just 40 minutes. Whether served warm straight out of the oven or enjoyed as leftovers, this crowd-pleasing quiche is perfect for breakfast, brunch, or even a light dinner. Effortless to prepare and packed with flavor, it’s a one-pan wonder that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups frozen diced potatoes O'Brien (with onions and peppers)
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon nutmeg
- 2 tablespoons scallions, sliced
- 1 piece pre-made 9-inch pie crust
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie pan and crimp the edges if needed. Set aside.
Heat a skillet over medium heat and add the olive oil and butter. Once melted, add the frozen O’Brien potatoes and sauté for about 5–7 minutes until warmed through and lightly golden. Remove from heat and let cool slightly.
In a large mixing bowl, whisk the eggs until frothy. Add the heavy cream, salt, black pepper, garlic powder, and nutmeg. Whisk until well combined.
Spread the sautéed O’Brien potatoes evenly over the bottom of the prepared pie crust.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the potatoes.
Pour the egg and cream mixture over the potatoes and cheese. Gently stir or jiggle the pan to ensure the liquid fills all gaps.
Sprinkle the sliced scallions evenly over the top for added flavor and garnish.
Place the quiche on the middle rack of the preheated oven. Bake for 35–40 minutes, or until the center is just set and a knife inserted into the center comes out clean.
Remove the quiche from the oven and let it cool for 10–15 minutes before slicing and serving.
Serve warm, garnished with additional scallions if desired.
Nutrition Facts
Calories |
3903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1608 mg | 536% | |
| Sodium | 5353 mg | 233% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 13.0 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1874 mg | 144% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
