I don’t like making pie crusts for two reasons. I am not good at it and I get frustrated. I think twice before using so much fat in a dish. I do like pies, though and keep discovering ways to make them, with alternative crusts. This is one of the best because the crispy potato crust brings added flavor to the quiche.
I started the process, shredding the potatoes but as time went by, my hand began to tell me, I was foolish and I took out the mini processor and finished up, in the machine. How quickly that goes. For the next step I threw the onions and cheese in also, and everything speedily blended and I had the makings of my filling.
I chose broccoli but there are many other good choices for a filling. A spinach quiche is good…..mushroom and onion , fried is even better. Sour cream in the filling makes it creamier as does a bit of cream cheese. Gouda is a good sub for the cheese. This is a recipe to be creative with.
Broccoli Quiche with Hash Brown Crust
Ingredients
3 cups shredded hash brown potatoes (I used three potatoes to get the necessary amount)
2 tablespoons olive oil
1 cup broccoli, chopped
1/4 cup chopped onion
3/4 cup shredded Cheddar cheese
1/4 cup smoked cheese
2 eggs
1/2 cup milk
salt and pepper to taste
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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Press hash browns onto the bottom and sides of a pie plate or shallow baking pan. Drizzle with olive oil. Bake for 20 minutes, or until beginning to brown. (The rim browned first.)
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In a small bowl, combine broccoli, onion and shredded cheese and put aside
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In another bowl,combine eggs, milk, salt, pepper . Add broccoli and cheese and mix together.
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Spread broccoli mixture on the crust and return to oven, lowering it to 350 degrees F.
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Bake in preheated oven for 25 minutes, or until filling is golden brown.
This is linked to Cast Party Wednesday Inspire Me Monday
