Quiche Lorraine With Hash Brown Crust

Ingredients

• For the crust:
• 3 1/2 cups peeled, shredded russet potatoes (or frozen shredded hash brown potatoes, thawed)
• 3 tablespoons unsalted butter, divided
• 1/2 cup Parmesan cheese
• 1/4 cup shredded white cheddar or Gruyère cheese
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• For the filling:
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 4 strips thick-cut bacon, cut into lardons
• 2 shallots, thinly sliced
• 1 garlic clove, minced
• 4 eggs, whisked
• 2 cups heavy cream
• 1 cup shredded white cheddar or Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fresh thyme, minced
• 1 tablespoon fresh chives, thinly sliced (plus more for garnishing)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• Sour cream or crème fraîche, for garnish (optional)

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