Riviera Hashbrown Quiche

Sister Sue, Sandwich Week, and a Quiche to Remember

Twice a year, my sister Sue comes to visit—and when she does, it’s always a delicious occasion. But this visit wasn’t just about spoiling her with gourmet dinners. This time, Sue was here for Sandwich Week prep—seven days, seven sandwiches—for the next broadcast of A Seasoned Friendship, the podcast I co-host with Lori Bregenzer.

Still, even a sandwich-centric week needs some breakfast brilliance. I had to serve up a few standout morning meals—something warm, comforting, and maybe even brand new. I gave Sue a few options and let her choose. She picked a dish originally titled: Green Olive and Artichoke Quiche.

Let’s just say, I took some liberties.

Making It My Own (Because Of Course I Did)

The original recipe came from Mezzetta, the same folks who make many of the olives, peppers, and jarred goods you might use in a recipe like this. But it read more like a product showcase than something you’d crave on a chilly morning.

So I got to work turning it into something we would love.

Flavored Hashbrown Crust? Yes, Please.

First off, the hashbrown crust. It called for just shredded potatoes and cheese. No salt. No seasoning. Nothing. I had one word: Why?

I upgraded the crust with garlic powder, onion powder, salt, and pepper—the way we season our hashbrowns at breakfast. It added the savory punch the base was desperately missing.

A Pepperoni Twist

Next up: the meat. The original called for cubed sopressata or salami. Now, I love Italian food as much as anyone, but cubes of spicy meat at brunch? A bit much—especially for Sue.

So I went with sliced and chopped pepperoni, offering just the right amount of heat and richness in a bite-sized format. Every slice of quiche had the perfect balance of spice and flavor, without overpowering the delicate custard.

The Olive MVP

Now let’s talk olives. This is where the recipe made a genuinely smart call: Castelvetrano olives. If you’ve never had them, you’re in for a treat. These aren’t your typical pimento-stuffed green olives. Castelvetranos are buttery, mild, slightly crisp, and meaty. They brought brightness, body, and a touch of elegance to every bite.

Tips for Assembly (and Avoiding Overflow)

When pouring the custard into the pan, it’ll look like too much. The hashbrown crust is thick and not the most giving in terms of space. But trust me—pour slowly. The milk and eggs will find their way into the little gaps between the potatoes.

Layer your ingredients thoughtfully, so you don’t end up with a single mouthful of artichoke or olive. Balance is key.

⚠️ Pro tip: Place a sheet pan or tray under your pie dish in case the filling puffs up and spills. You don’t want that mess in your oven.

The Final (and Most Important) Step: Let It Rest

Once the quiche comes out of the oven, resist the urge to dive in right away. Let it rest. Let it cool. This helps the custard set beautifully, ensuring a clean, showstopping slice when you serve.

Sister-Approved, Mom-Endorsed

The result? Sister Sue was delighted. My mom gave it her seal of approval. And I added a new brunch favorite to my ever-growing rotation.

It was warm, flavorful, and beautifully layered—just like the stories we share on the podcast. Bon Appétit!