Potato-Crust Quiches

Welcome back to Chez Chefpo with another recipe!

This time, we've got some quiches, but with a bit of a twist. Instead of using the traditional, buttery pie crust, we substituted it with the hash-brown+cheese mixture that we used back in the Hash Brown Egg Cups. This allows the quiche to be a little healthier, and it tastes great as a crispy, cheesy crust. We made two different quiches today, one resembling more of a Quiche Florentine and the other more like a Quiche Lorraine. However, both have the same, delicious, hash brown crust. A perfect piece for any breakfast, lunch, or dinner.

Potato-Crust Quiches

Makes one 9" quiche, or two 6" quiches

Ingredients:

Crust:

500 grams frozen shredded hash browns, thawed and drained
3 tablespoons melted butter or cooking oil
1/4 cup shredded cheddar cheese (optional)

Filling:

4 eggs
A combined total of 1 cup of milk and cream. (you can do all milk, all cream, half and half, or even 23.7% to 76.3%)
1 small onion
1 cup shredded cheese (cheddar or gruyere)
Salt and pepper to taste

For the Quiche Florentine:

8 ounces chopped baby spinach, cooked and drained (you could also use kale)

For the Quiche Lorraine:

1/2 cup cooked bacon
1/2 cup diced ham

Directions:

Bake the crust first at 400° for 25 to 30 minutes.
Meanwhile, saute the onions.
Add the vegetables and meat (not the cheese, milk, or eggs!) to your crust.
Beat the eggs and combine with milk/cream, forming a liquid mixture. Then, pour this over the vegetables.
Now, add the cheese on top.
Put this back in the oven at just 350° for 35 to 40 minutes (about 25 minutes for a 6" quiche).
If you can stick a toothpick in the quiche without anything sticking on it, it's good!
Eat it! Yum!

As mentioned before, we paired this with our classic Clam and Scallop Chowder, and it was great! Honestly, the potato crust was a really good substitution for the original pie crust, and I would definitely recommend it.

-Chefpo

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