Sunday, June 13, 2010

Hash Brown Crusted Quiche

Recipe adapted from

Quiche 1: roasted red peppers, spinach, caramelized onions, mixed shitake/cremini mushrooms, jack/white cheddar, chives.
Quiche 2: diced spanish chorizo, roasted red peppers, garlic, scallions, jalapeno jack cheese.

*Make sure to cook/saute/season all ingredients that need to be before adding to quiche.

- 3 cups, shredded frozen hash browns, thawed and drained VERY well
- 3 tablespoons butter, melted
- 3 Large Eggs, and 2 Egg Whites, beaten (or 4 large eggs..I just like a less eggy quiche)
- 1 cup half-and-half (or heavy cream)
- Shredded Cheese of your choice, approx. 1 cup
- Any other fillings you desire (cooked veggies, meats)
- Salt and freshly ground black pepper

- Preheat oven to 450 degrees F.
- After draining the hashbrowns, dry them between paper towels to get out any excess liquid. Season the drained hashbrowns with salt/pepper to taste.
- Grease a 9 inch pie plate. Toss the hashbrowns with melted butter and press onto the bottom of the pie plate. Press up the sides of the plate as well to form a crust.
- Bake for about 25 minutes until it is golden brown and starting to crisp. Remove from oven.
- Meanwhile, in a mixing bowl, mix your eggs and half n half together. Mix in half the cheese. Season with salt/pepper.
- Place all dry, cooked fillings onto your cooked crust and pour egg custard over the top. Sprinkle top with remaining cheese.
- Lower the oven temperature to 350 degrees and bake the quiche for about 30 minutes until it quiche is puffed and golden brown.
- Serve right away or at room temperature. This is great to pick at all day long.

*Make Ahead- You can make the crust a day ahead and refrigerate it over night. Don't add the fillings/custard until you are read to bake the quiche.