HASH BROWN QUICHE
Perfect potato and egg combo! Originally from Paula Dean's kitchen, I reduced the butter and swapped half and half for the cream to make it a bit lower in fat. Use turkey bacon and reduced fat cheese for even more calorie savings!
Provided by Team Rocco
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
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
This is a great recipe for those who love a great family fun meal . People that don't like quiche will like this . The potatoes are the crust so it tastes like a breakfast or meal in 1 slice *yum* a must try for anyone , I usually have this for dinner with salad. with this wonderful recipe you can make this vegetarian or whatever you want the filling is your choice. The cheeses are a must though the rest is your own choice for filling
Provided by Kimberley Quinlan
Categories One Dish Meal
Time 1h5m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1017.5, Fat 84.1, SaturatedFat 44.8, Cholesterol 299, Sodium 2213.4, Carbohydrate 44.5, Fiber 4.2, Sugar 2.5, Protein 23
SPINACH QUICHE WITH SHREDDED HASH BROWN CRUST
Ready, Set, Cook! Special Edition Contest Entry: I got the idea for this recipe from the Fannie Farmer Cookbook. I have always wanted to make quiche, but was daunted by the need to make a proper crust. The Simply Pototoes Shredded Hash Browns seemed to me an ideal way to get around this problem, and makes a delicious and easy to prepare, foolproof crust. The crust complements and enhances the flavors of the spinach and quiche custard.
Provided by johnniZanni
Categories Potato
Time 1h39m
Yield 1 8, 4-6 serving(s)
Number Of Ingredients 17
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.
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