Vegetarian Hash Brown Quiche




10-15 min


40 min


4 cups potato, peeled and grated

2 tsp. black pepper

1 1/2 cups Maxigenes Full Cream milk (premade)

4 eggs, beaten

1 cup parmesan cheese, grated

1/2 cup onion, sliced

2 medium sized tomatoes, sliced

4-5 button mushrooms, sliced

2 tbsp. butter

chives to garnish

3-4 cherry bocconcini, sliced


Preheat oven to 200°C.

In a large frying pan add butter and onion to sauté for 5 minutes.

Remove the onion and set aside. Add sliced mushrooms and pan-fry to release and evaporate the moisture, about 5-8 minutes.

Place grated potato between two paper towels and squeeze together to remove any moisture. Set aside on fresh paper towels for a few minutes to allow the release of excess moisture.

Add grated potato to the frying pan, season with pepper and mix well. Cook for about 5 minutes or until golden brown.

Add eggs, ½ cup of cheese and the milk to a large bowl, mix well and set aside.

Add cooked hash brown to a greased 9 inch quiche pan and flatten evenly.

Bake hash brown for about 10 minutes.

Remove hash brown from oven, and top with egg mixture.

Bake quiche for 25-30 minutes or until it puffs up and is golden brown in colour.

Remove quiche from the oven, garnish with chives and bocconcini.

Note: For a non-vegetarian alternative – feel free to substitute the tomatoes for a pack of bacon strips pan-fried with the onion.