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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