Cheesy Hash Brown Crust Quiche Food

CHEESY HASH BROWN QUICHE RECIPE BY TASTY

Steps:

• Mix hash browns with butter and salt, and press into a 9-inch (20cm) pie plate.
• Bake at 450°F (230°C) for 20 minutes until golden brown.
• Meanwhile, cook sausage and onions in a skillet until onions are clear and sausage is cooked and crumbled.
• Transfer to a bowl and cool.
• Add the eggs, cheese, milk, salt, and pepper. Mix.
• Pour into the hash brown crust.
• Bake at 350°F (175°C) for an additional 30 minutes, until a knife inserted in the center comes out clean.
• Cut and serve with your favorite toppings.
• Enjoy!

CHEESY HASH BROWN CRUST QUICHE

Steps:

• Preheat oven to 375F and add 1 tablespoon olive oil to a 9-inch cast iron or oven-safe skillet and swirl around to coat evenly.
• Add the hash browns and make sure to pat them in place around the sides of the pan and not just on the bottom.
• Evenly drizzle the hashbrowns with about 3 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes or until lightly golden browned.
• While the hash browns are baking, to a large bowl add the eggs and whisk to break them up.
• Add 1 1/2 cups cheese, half-and-half, green onions, salt, pepper, and whisk to combine.
• Pour the egg mixture over the hash browns, evenly sprinkle the remaining 1/2 cup cheese, return the skillet to the oven, and bake for about 30 to 35 minutes, or until eggs are set and cheese is as golden browned as desired. Baking time will vary based on type of pan used, oven variance, etc.
• Allow quiche to cool for about 5 minutes before slicing and serving.

DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE

Steps:

• Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
• Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
• Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
• Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.

HASH BROWN QUICHE

Steps:

• Once potatoes are thawed and drained of excess water, combine them with melted butter and seasoning salt. Press into 9 inch pie plate to form a crust, making sure that the sides are even. Bake in a 450 degree oven for 20-25 minutes until the crust is golden brown.
• While the crust bakes, cook bacon over medium heat, stirring often. Add chopped onion once the bacon begins to brown and cook until soft. Drain bacon and onion mixture onto paper towels and let cool.
• Mix together eggs, half and half, cheese, salt and pepper, bacon and onions until well combined.
• Pour egg mixture into baked crust and place in 350 degree oven for another 30 mintues until the quiche is golden brown and slightly puffy on top.

EASY HASH BROWN QUICHE

Steps:

• Press hash browns between paper towels to remove moisture.
• Add seasoning to hash browns.
• Grease a 9 inch pie plate with 2 tbsp butter.
• Press hash browns onto the bottom and up the sides of the dish.
• Drizzle with remaining butter.
• Bake uncovered at 425°F for 20 to 25 minutes or until edges are brown.
• Combine cheese and ham; spoon into crust.
• Beat eggs with cream and seasoning pour over ham and cheese.
• Reduce heat to 350°F and bake uncovered for 20 to 25 minutes or until knife inserted comes out clean.
• Let stand for 10 minutes before cutting.
• Makes 4 to 6 servings.

ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST

Steps:

• For the crust: Preheat oven to 450 degrees F.
• Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
• For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
• When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.

GOAT CHEESE QUICHE WITH HASH BROWN CRUST

Steps:

• Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
• Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
• In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

VEGAN BREAKFAST QUICHE WITH SIMPLY POTATOES HASH BROWN CRUST

Steps:

• Put oven rack in middle position. Preheat the oven to 375 degrees F.
• Brown half a bag of Simply Potatoes hash browns in a skillet as directed on package using a tablespoon of olive oil. When brown, mix in two pinches of salt (optional if on low-sodium diet) and a pinch of pepper. Mix together well and press the hash browns into a pie pan as a crust.
• Meanwhile, in a skillet, heat 2 tablespoons olive oil over medium heat.
• Saute the onion until translucent and slightly golden.
• Add the garlic and cook until fragrant, about 30 seconds.
• Mash up the tofu by hand with a fork or in a food processor and add to the onion/garlic along with the salt, pepper, cilantro, lemon juice, nutmeg, coconut milk, nutritional flakes and spinach.
• Simmer about 10 minutes over medium heat. Remove the pan from the heat and stir in the potato starch.
• Press into pie (hash brown) crust.
• Garnish with sliced tomatoes, circlets of green onion and carrots cut into matchsticks.
• Bake @ 375 for 45 minutes.

SPINACH QUICHE WITH SHREDDED HASH BROWN CRUST

Steps:

• Preheat the oven to 350 Farenheit. While the oven is heating,.
• Make the spinach filling.
• Trim and carefully wash the spinach to remove all dirt and spin dry in a salad spinner before chopping. In a skillet over medium high heat the olive oil and add the garlic, onion and ginger. When the oil is perfumed, about 30 seconds, add the chopped spinach, nutmeg, salt and pepper. Stir well to coat spinach with oil and prevent the aromatics from sticking to bottom of pan. Cover and steam until the spinach is cooked down, about 4 minutes, stirring frequently. Remove the lid and lower heat. Let the liquid evaporate, stirring to prevent burning. Turn out into a bowl and set aside.
• Make the Crust.
• Shred the carrot. In a saucepan on low heat just melt the butter or ghee. In a small bowl whisk the egg with the salt and mix in the butter/ghee. In a bowl combine the carrot and pototoes and mix thoroughly. Add the egg mixture. Toss and stir until the vegetables are evenly coated. Press the potato/carrot mixture into the bottom and sides of an 8 inch lightly oiled springform pan. Cover the edge of the crust with foil to prevent burning. Bake on a cookie sheet at 350°F For 15 minutes.
• Make the Custard.
• While the crust is cooking, in a mortar and pestle grind the mastic with the 1/4 tsp salt. Lightly whisk the eggs and combine with the half and half and salt/mastic mixture. Whisk until smooth.
• Assemble the Quiche.
• Line the bottom of the hot crust with the spinach. Pour the custard over all. Garnish top with 1 tbsp of finley chopped onion greens. Place in the oven on a cookie sheet. Bake at 350°F for 50 minutes, or until a knife inserted in the center comes out clean.
• Run a knife around the outside to loosen; remove sides of springform pan.
• Cut in wedges. Serve hot or cold.