Mushroom and tomato quiche Lorraine with golden potato crust

Even though it’s getting colder, it just means that you need to bring brunch with your friends indoors. Every great brunch has a whole host of great sweet and savoury dishes with coffee or that sneaky mimosa. One of the best ways to go with your signature dish is with this mushroom and tomato quiche Lorraine with a golden potato crust. Quiche Lorraine is a French tart with a filling made of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century

ALSO READ: Light and flaky spinach quiche: The iconic brunch meal, made easy

Mushroom and tomato quiche Lorraine tips

This recipe takes a whole new approach to the pie crust formula and makes it with some shredded potatoes which actually turns your pie crust into a hash brown. Of course, the bacon, eggs and tomato are classic quiche fillings but you can also add some spinach or green peppers to your heart’s desire. The recipe is brought to you by former The Taste Master winner, Tumi ‘ChewMe’ Mogoai. Serve it while still warm and maybe a side salad or whatever you want to.

ALSO READ: Vegan mushroom and tomato quiche for brunch or brekkie

Add some real French flair to brunch when you serve this Mushroom and tomato quiche Lorraine with a hash brown crust to your friends.

Last updated on 15 May 2023

Mushroom and tomato quiche Lorraine recipe

5 from 1 vote

Recipe by Celebrity Chefs Course: DinnerCuisine: FrenchDifficulty: Medium

Prep time

20

minutes

Cooking time

45

minutes

Total time

1

hour 

5

minutes

Ingredients

• 5 5 eggs

• 1 cup 1 milk

• 450 g 450 grated potatoes (rinsed and drained)

• 2 tbsp 2 unsalted butter (melted)

• ½ + 1 tsp ½ + 1 salt (the 1 tsp is for filling

• ¼ tsp ¼ ground pepper + ½ tsp for filling

• 1 tbsp 1 pecorino romano

• ½ cup ½ cherry tomatoes (halved)

• ½ cup ½ mushrooms (fried)

• ½ cup ½ bacon (fried)

• ¼ cup ¼ onion (sautéed)

• ½ cup ½ grated hard cheese (I used white cheddar)

• 1 tsp 1 garlic (sautéed)

• 1 tsp 1 chopped basil (chopped)

Method

• To begin, preheat your oven to 200°C.
• Add your grated potatoes into a large bowl and follow with the olive oil, ½  tsp salt, ¼ tsp pepper and pecorino romano and stir through.
• Using your fingers, fill your baking dish with the potatoes, I used a round tart pan. Start from the middle and working your way out making sure every bit of the bottom and sides is thoroughly covered. Ensure there are no gaps as this forms as the base of your quiche.
• Bake the crust for 15 minutes, or until the potatoes are just cooked but not brown. Remove from the oven and set aside.
• Reduce your oven temperature to 180˚C.
• For your filling, whisk together the eggs and milk before adding the onions, garlic, bacon, cheese, remaining salt, remaining pepper and basil.
• Slowly pour the egg mixture over the potatoes making sure ingredients and evenly distributed. Carefully place the halved tomatoes onto the mixture, ensuring that the inside part faces upwards.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are nicely golden brown.
• Enjoy warm or cold.

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