Spring Hash Brown Quiche With Asparagus And Goat Cheese Food

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.

GOAT CHEESE QUICHE

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
• Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
• Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.

ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST

Steps:

• Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
• Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
• Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
• Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
• Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

HASH BROWN CRUSTED VEGGIE AND HAM QUICHE

Steps:

• Preheat the oven to 450 degrees F.
• Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
• Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
• Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
• Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
• Cool at least 10 minutes before serving. Serve warm or at room temperature.

SAVORY SPRING VEGETABLE AND GOAT CHEESE TART

Steps:

• Roll out pie crust on a lightly floured surface to a 12" round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.
• Preheat oven to 425°F. Line a baking sheet with foil. Cut off top 1 1/2" of asparagus tips; reserve. Slice stalks into 1/4" rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions). Slice pale-green parts into 1/4" pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12-15 minutes. Transfer to a small bowl. Reduce oven temperature to 375°F.
• Meanwhile, heat remaining 1 tablespoon oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6-8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.
• Whisk cheese and next 5 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips and spring onion bulbs over.
• Bake tart until edges of crust are golden brown and filling is set, 20-22 minutes. Let cool in pan for 20 minutes or up to 4 hours.
• Remove sides of pan. Serve tart warm or at room temperature.

HASH BROWN QUICHE

Steps:

• Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes. , Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

ASPARAGUS, LEEK, AND GRUYERE QUICHE

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
• Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

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.

ASPARAGUS AND SWISS CHEESE QUICHE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.
• Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.
• Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.

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.

SPRING HASH BROWN QUICHE WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. Spray deep dish pie plate generously with Pam or any other non-stick cooking spray.
• Toss Simply Potatoes® Shredded Hash Browns with the melted butter, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
• Press buttered potatoes onto the bottom and up the sides of the pie plate.
• Bake in the preheated 425 degree oven for 30 minutes.
• Remove from oven, reduce heat to 350 degrees.
• Top Simply Potatoes® Shredded Hash Browns with spinach.
• Top potatoes and spinach with sun-dried tomatoes.
• Beat the eggs with the half and half and remaining salt and pepper.
• Pour over potatoes, spinach and sun-dried tomatoes.
• Arrange asparagus over egg mixture, sprinkle with the green onions and then scatter the goat cheese over the entire dish.
• Bake for 40 minutes in a 350 degree oven, or until the center is set.
• Allow to cool for 10 minutes before cutting.
• Enjoy!

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.

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.

ASPARAGUS-POTATO HASH WITH GOAT CHEESE AND EGGS

Steps:

• Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
• Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
• Add the asparagus, along with 1/2 teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
• Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
• Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don't overcook.)
• Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)

HASH BROWN QUICHE WITH BEEF AND CHEESE

Steps:

• Combine hash browns and butter in a greased 9-in. pie plate. Press onto the bottom and up the sides, forming a shell. Bake at 350° for 10 minutes. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Cool for 5 minutes. In a bowl, combine cornstarch, eggs and milk until smooth. Stir into beef mixture. Add the remaining ingredients; mix well. Pour into shell. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

HASH BROWN QUICHE

Steps:

• Preheat oven to 450°.
• Gently press the drained hash browns between paper towels to dry them as best as possible.
• In a 9-inch pie plate, toss the hash browns with them melted butter into the plate.
• Press them into the bottom and up the sides to form a crust.
• Bake for 20 to 25 minutes until golden brown and starting to crisp.
• Meanwhile, in a large mixing bowl, combine the remaining ingredients.
• When the hash brown crust is ready pour the egg mixture over it and return to the oven.
• Lower the oven temperatures to 350° and bake for 30 minutes until the quiche is light golden brown on top and puffed.