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Gruyere And Pancetta Quiche With Hash-Brown Crust

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Gruyere And Pancetta Quiche With Hash-Brown Crust

Ingredients

  • 2 tablespoons butter, softened, plus more for the pan
  • 113 grams (4 ounces) pancetta, diced
  • 680 grams (1 1/2 pounds; about 3) russet potatoes, peeled and coarsely grated
  • 12 large eggs
  • 1 1/2 teaspoons (9 grams) fine sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup (227 grams; 8 ounces) full-fat sour cream
  • 1/2 cup (113 grams; 4 ounces) crème fraîche
  • 80 grams (2 3/4 ounces; about 2/3 packed cup) shredded gruyere cheese
  • 3 tablespoons chopped fresh parsley
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