Bacon and Cheddar Quiche

Instructions

1. Thaw the frozen hash browns or aloo tikki (which ever you are using). I used frozen Aloo Tikki for my one, as I was finding it difficult to lay my hands on hash browns. Squeeze as much water from the thawed tikkis (or hash browns). Pat them dry with kitchen paper towels and place them into a large mixing bowl.
2. Add ½ cup white shredded Cheddar, salt, pepper and mix well together.
3. Lightly grease a spring -foam pan of either 8” or 9” with cooking spray or brush oil.
4. Evenly press the hash brown/aloo tikki mixture to the bottom and the sides of the pan. Make sure that you have no holes within the crust. This is very important to prevent any kind of leakage of the filling is poured later on.
5. Now place the pan in the freezer and freeze it for at least 1 hour.
6. In the meantime pre-heat your oven to a 210°C or  410°F.
7. Place the frozen crust and Par-Bake in the oven for a 10 – 12 mins. Remove from oven and slightly cool.
8. While the crust cools, heat a heavy bottom pan over medium flame. Melt 2 tbsp butter, add 1 small sliced onion. Saute and caramelize for 4 – 5 mins till lightly browned. Season with salt and pepper and set aside.
9. In a large mixing bowl whisk the 5 large eggs and combine together with ½ cup whole full cream milk, ½ cup shredded white cheddar cheese, ¼ cup corn kernels, 2 tbsp chopped fresh chives, 5 bacon rashers roughly crushed (optional), garlic powder, red chilli flakes, salt and pepper to season.
10. Pour the filling mixture into the par-baked quiche crust and place it back into the oven.
11. Lower the oven temperature to a 180°C or a 360°F and bake the quiche for 20 – 25 mins more or until the eggs have just set.
12. Remove the quiche from the oven, allow to cool a bit. Using a knife, score the perimeter of the spring foam pan as shown in the picture given. Gently loosen the spring foam pan from the sides of the quiche. Place the quiche back into the oven for another 10 mins or so. This will enable the sides of the crust to get crisp.
13. Remove the quiche from the oven. Sprinkle some sliced chives from the top. Allow to cool for just a bit before slicing the quiche into wedges. Serve immediately.