Ingredients
Units
Scale
- 1 lb shredded potatoes
- 1/2 lb ribeye steak, shaved
- 5 eggs
- 2 egg whites
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 small red onion, sliced
- 2 garlic cloves, minced
- 1 C Colby jack, shredded
- 1/2 C heavy cream
- 3 tbsp unsalted butter, divided
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp vegetable oil, as needed
- 1/2 tsp ground white pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp cracked black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp kosher salt, as needed
Instructions
- Preheat your oven to 375°F and melt 1 tbsp of butter in the microwave or a small saucepan. Grease a 9” springform pan, thoroughly, with cooking spray or oil.
- In a large mixing bowl combine the shredded potatoes, melted butter, smoked paprika, and seasoned salt. Make sure it’s well combined, so the potatoes stick together a bit.
- Pour the potato mixture into the prepared pan and use your hands or a spatula to press the mixture evenly into the bottom and up the sides of a pan.
- Place the springform pan on a baking tray and bake on the middle rack for 20 minutes.
- In the meantime, place a cast-iron skillet add a drizzle of vegetable oil, and allow it to preheat over medium heat. Add your onions and peppers. Sprinkle over a couple of pinches of kosher salt, and add the remaining butter. Let the peppers and onions char and caramelize. We want to remove as much moisture as we can from them, and this should take about 15 minutes.
- When the veggies have been charred, grab another mixing bowl. In it, beat together the remaining eggs, egg whites, heavy cream, and seasonings until smooth and frothy.
- The hashbrown crust should be ready to remove from the oven by now. When you do reduce the heat to 350°F.
- Sprinkle a light layer of cheese over the hashbrown bottom. Follow that up by arranging the steak (raw, yes!) and sautéed vegetables above it. Layer these ingredients until they reach the top, like lasagna. Pour the egg mixture evenly over the top. Allow it to settle, then sprinkle on a bit more cheese. You can also arrange some steak and veggies decoratively on the top, too.
- Return to the oven and bake the quiche for 30 minutes, until set and the top is nicely golden brown.
- Once you’ve removed the quiche from the oven, run a knife around the edges of the pan, between the springform pan and the hashbrown crust. This is to make sure nothing sticks. Then, unsnap it and release the sides of the pan to remove it.
- Place the quiche back into the oven for another 10 minutes. Remove and allow to cool completely before serving. Reheat it, if you want to eat it hot (that’s what I do). If you try to slice it hot it’ll likely express quite a bit of liquid, making the bottom crust soggy, but that’s up to you.
- Prep Time: 15
- Cook Time: 1 hour 15 minutes
