Quiche With A Hash Brown Crust Gluten Free Food

HASH BROWN QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
• In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
• Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

QUICHE WITH A HASH BROWN CRUST - GLUTEN FREE

Steps:

• Preheat oven to 425 degrees.
• Crust: Coat a large pie plate with vegetable spay.
• Press in potatoes to an even half inch depth on bottom and up sides.
• Pour the butter evenly over the potatoes.
• Bake for 30 minutes.
• Filling: Perpare your choice of meats and set aside.
• In a large mixing bowl, beat the eggs; add the onion, cheeses, basil, chives and salt and pepper.
• Stir in the milk and meat.
• Pour gently over the partially baked crust and return to the oven with the temperature lowered to 350 degrees.
• Bake for 40 - 45 minutes, or until the centre is set and the knife inserted come out clean.
• Serve immediately.
• Note: you can also substitute commercial frozen hash browns, but be sure they are not dusted with wheat flour for gluten free.

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.

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.

CRUSTLESS VEGETABLE QUICHE (GLUTEN FREE)

Steps:

• In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
• In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
• Crumble up the goat cheese and mix into the quiche.
• Top quiche with leftover goat cheese crumbles.
• Bake at 375 degrees for 30 minutes or until edges are golden brown.