Hash Brown Quiche from Donner Lake Inn
Nestled alongside a year-round creek on an acre of pine forest, Donner Lake Inn is a cozy mountain lodge located just a short walk from Donner Lake. The destination is a year-round playground. In the summer, visitors can paddle the tranquil waters of Donner Lake, raft or fly-fish the nearby Truckee River, and hike or mountain bike the countless trails winding through Tahoe National Forest. In winter, several world-class downhill and cross-country ski areas are a short drive away.
Each of the inn’s guest rooms is comfortably furnished and features gas fireplaces, private baths, and forest views. Three of the five rooms can accommodate families with children, including one room with a queen and twin bunk beds.
Upstairs, the inn’s great room is an inviting space to play board games with friends or family or curl up by the fire with a book. French doors open to a deck with outdoor seating and views of Donner Lake through the trees. In the backyard, guests can relax in a hammock or the hot tub beneath the pines. On clear nights, the dark skies are ablaze with stars.
Each morning, innkeepers Paul and Mindy Oesterman serve phenomenal, made-from-scratch breakfasts to fuel the day’s adventure. A highlight of any stay, guests often describe their morning meals as “breakfast worth getting up for.” Entrées might feature crème brulee French toast or cinnamon bread pudding surprise with caramelized apples served alongside homemade treats like Mindy’s famous banana bread.
One of the inn’s most popular entrées is a delightful quiche that replaces a traditional crust with crispy hash browns. Filled with sweet, caramelized onions, two cheeses, and creamy eggs, it’s an elegant, gluten-free entrée that makes a lasting impression without overwhelming picky morning taste buds. Whether it’s served for breakfast, brunch, lunch, or dinner, the recipe is incredibly easy to pull off. In fact, the most difficult step may be the overnight wait for the hash brown crust to set or patiently watching the onions caramelize.
Hash Brown Quiche
Courtesy of Donner Lake Inn
Makes 6 to 8 servings
Ingredients
Hash Brown Crust:
- 1 ½ pounds russet potatoes
- 4 tablespoons unsalted butter
Quiche Filling:
- 1 pound white, yellow, or red onions (around 1 large onion)
- 1 tablespoon butter or oil (for caramelizing the onions)
- 2 tablespoons balsamic vinegar or Worcestershire sauce (optional)
- 1/2 cup shredded Swiss cheese
- 1/3 cup grated parmesan cheese
- 3 large eggs
- 1 1/3 cups half and half
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
Directions
Hash Brown Crust (prepare the day prior to serving):
Peel and shred the russet potatoes, then place in a bowl of cold water (should yield about 3 cups of shredded potatoes. Drain, then repeatedly rinse, the potatoes until the water is clear. Drain in a colander, then wrap in a towel and squeeze out the excess water. Place the towel in the refrigerator for several hours.
Preheat the oven to 450 degrees Fahrenheit.
Melt the butter and mix it with the shredded potatoes. Press the potatoes into a 9-inch pie or quiche pan and bake on the lower rack for 25 to 30 minutes (or until the potatoes crisp up and brown around the edges). Refrigerate overnight.
Quiche Filling:
Remove the crust from the refrigerator at least one hour before quiche preparation.
Cut the ends off the onion and thinly slice it pole-to-pole. Coat the bottom of a pan with oil or butter and heat to medium-low. Add the onions and a pinch of salt, stirring periodically as the onions brown. Continue cooking and stirring until the onions are completely caramelized (45 minutes to 1 hour). Stir in balsamic vinegar or Worcestershire sauce and continue cooking until it evaporates. Set the onions aside.
Preheat the oven to 375 ° Fahrenheit.
Sprinkle the onion and cheeses over the hash brown crust. Beat together the eggs, half and half, salt, and pepper, then pour the mixture over the other ingredients. Bake for 25 to 30 minutes, or just until the quiche is set.