Bacon and Sweet Onion Custard Quiche with Crusty Hash Brown Crust from Chloe’s Kitchen

Thaw potatoes and drain, pressing out any excess water. Preheat oven to 400 degrees.

Grease or spray one 9-inch deep-dish glass quiche dish, preferably straight-sided.

Melt butter and stir melted butter, grated Parmesan, and ½ teaspoon of the salt into the hash browns. Press the potatoes into the pans, forming a crust, making sure to press out the sides.

Bake potato crust for 30 minutes or until it is brown.

Remove from the oven and cool. Lower oven temperature to 350 degrees.

Meanwhile brown the bacon in a large skillet. Remove the bacon and drain, leaving some of the drippings in the skillet. When bacon is cool, crumble it and set aside. Cook the onion in the bacon drippings until onion is transparent, but not brown. Remove from the pan and drain well, pressing out most of the liquid.

In a large mixing bowl, whisk together 6 eggs, 1 1/2 cup half-and-half, 1 teaspoon pepper, ¼ teaspoon grated nutmeg, 1 Tablespoon chives and the remaining ½ teaspoon sea salt.

Spread the Jarlsberg cheese over the cooled potato crust. Lay bacon and onion over the cheese, placing some on the sides of the dish. Pour the egg mixture into the dish. Fill as full as you can without overflowing.

Place in a center rack of the oven and cook for 40-45 minutes until the custard is set or when a straw or knife inserted into the center of the quiche comes out clean.