Potato and Onion Hash Brown Quiche With Coconut Oil Crust - The Perfect Brunch
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Recipe type: Brunch
Cuisine: Vegetarian, Coconut Oil
Prep time: 
Cook time: 
Total time: 
 
Onion and Hash brown in a baked brunch, and if that's not enough, top it up (or down) with coconut oil crust - bingo!
Ingredients
For the crust:
  • ¾ Cup Whole Wheat Flour
  • ¼ Cup Coconut Oil (Solid)
  • 1 Egg
  • 2 Tbsp Cold Water
For the Hash Brown Filling:
  • 2 Medium Potatoes - Diced into really small cubes
  • ½ Onion - Diced into really small pieces
  • 2 Tbsp Olive Oil
  • 3 Eggs
  • 3 Tbsp Milk
  • ½ tsp Garlic Powder
  • Salt and Pepper to taste
  • Chopped Scallion Greens for Garnish (optional)
Instructions
  1. In a stand mixer bowl, place the flour, coconut oil and egg and start mixing them together on low-medium speed until they begin to combine.
  2. Add in the 2 tablespoons cold water one after the other while mixing and keep mixing until the dough forms and it is smooth and even. do not over mix it or it will be sticky.
  3. Once the dough is ready, remove it from the bowl and wrap it with plastic wrap and place in the fridge for about 20 minutes or until you are done preparing the filling.
  4. Prepare the filling by first tossing the olive oil, potatoes and onion in a pan over high heat.
  5. Toss for about 5-7 minutes or until potatoes soften and you can easily poke them with a fork (the smaller the cubes the faster this will go).
  6. In a medium mixing bowl combine the eggs, milk, garlic powder, salt and pepper and stir until evenly mixed.
  7. When the potatoes are ready, add them into the bowl with the egg mix and fold them in to fully cover them.
  8. Preheat oven to 375F (180C) and a a 9.5” pie dish (I used Pyrex)
  9. Remove the chilled dough and roll it on a lightly floured surface until you get a round leaf that’s about 10.5”-11” in size.
  10. To make it easier to place it inside the dish, simply roll the dough around your rolling pin loosely and unroll it onto your dish, pressing it onto the dish and the edges.
  11. Pour the potato-egg batter onto the crust dough and garnish with chopped scallion greens (optional)
  12. Bake for 25-30 minutes until the egg is set.
Recipe by Maya`s Kitchen at https://www.mayaskitchen.info/2014/05/09/potato-and-onion-hash-brown-quiche-with-coconut-oil-crust-the-perfect-brunch/