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+-- Thread: Potato Crust Quiche Notes - Issue #45 (/showthread.php?tid=107841)
Potato Crust Quiche Notes - Issue #45 - BarbaraS - 09-12-2010
Hello All,
Finally, I was able to make the Potato Crust Quiche without angst Saturday night and it was because I made notes about the recipe the last time I tried it.
First of all, it is a GREAT recipe. I made the Swiss and Ham version with the roasted red peppers (1/2 of a 7-oz jar) with a side of bacon and salad.
My notes indicate that for the 6 egg/cream/hot sauce mixture, I needed to cook it 20 minutes longer for it to bake thoroughly. Also, when you set up the hash browns crust, I made notes to make sure there is some cooking fats to crust the outside of the hash browns, and I turned the broiler on for the last three minutes (of the 10, but always look) to crisp the inside.
Again, this is an awesome recipe and a great "breakfast for dinner" suggestion.
I hope my notes help.
Barbara
Re: Potato Crust Quiche Notes - Issue #45 - cjs - 09-12-2010
Well, piddle, #45 isn't in the binder....Tracie!!!
Thanks for your notes, Barbara, I can't remember if I've made this or not and can't find the darn book.
Re: Potato Crust Quiche Notes - Issue #45 - Harborwitch - 09-12-2010
Well shoot, #45 isn't in the coach or the trailer . .
It sounds really good too.
Re: Potato Crust Quiche Notes - Issue #45 - labradors - 09-12-2010
Sounds wonderful. What other versions are there (although I love your choice)?
Re: Potato Crust Quiche Notes - Issue #45 - BarbaraS - 09-13-2010
Okay, okay, here goes...
Potato Crust Quiche
3T butter, divided (wimps!)
1/2 lb bulk Italian sausage (but I would think breakfast sausage would be tasty, too)
1/2 cup onion, chopped
1/2 cup jarred roasted red bell pepper, drained and chopped
2 T vegetable oil
1 pkg (1 lb, 4 oz) fresh hash brown potato shreds
1 1/2 cups fontina or Swiss cheese, shredded
6 eggs
1/2 cup heavy cream
2 dashes hot sauce (again, wimps!)
8 slices Roma tomato
1/4 cup Parmesan cheese, shredded
1/2 cup sour cream
1 T minced fresh chives
Preheat oven to 400 degrees
MELT 1 T butter in a 10" oven proof nonstick skillet over medium high heat. Add sausage to brown for 3 minutes. Stir in onion and saute 2 minutes. Transfer to a bowl with the bell pepper, stir to combine. Return skillet to the burner and add 1 T butter and the oil.
ARRANGE hash browns in pan, pressing and spreading them up the sides to form a crust. (attention to detail to uniformly spread the hash browns leads to a wonderful presentation) Season with salt and pepper, then dot with 1 T butter. (I melted a few T's of butter and brushed - really worked out well) Cook 10 minutes, or until edges start to brown. (this is where I broiled for about 3 minutes to get the center to crisp up a bit)
SPRINKLE fontina or Swiss cheese over potato shell. Spoon sausage mixture over cheese.
WHISK eggs, cream, hot sauce, salt and pepper to taste, pour over the sausage and cheese.
ARRANGE tomato slices on top (nice guideline for cutting) and sprinkle with parmesan cheese. (eh, I used more Swiss) Bake for 25 minutes (PLUS 20 MINUTES!), or until center is firm and the tip of a knife comes out clean. Let stand 5 minutes, then run spatula around the rim to loosen the quiche. Slide it onto a serving dish and cut into wedges.
Combine sour cream and chives and dollop a little onto each slice.
QUICHE OPTION: Substitute cubed ham for the sausage, saute 1 cup mushrooms with the onion, and use Swiss cheese in the fontina. Bake as directed.
I just did the cubed ham steak with about a pound of shredded Swiss chees.
And I wonder why I'm not losing weight.
Yeah, right.
Barbara
Re: Potato Crust Quiche Notes - Issue #45 - labradors - 09-13-2010
Ooooh! Thanks! Definitely with you on the ham. The sausages sound okay, but this sounds made for ham. The shrooms would be nice, too.
Re: Potato Crust Quiche Notes - Issue #45 - cjs - 09-13-2010
Oh, what a sweetie, Barb! thanks.
Re: Potato Crust Quiche Notes - Issue #45 - Mare749 - 09-13-2010
Thank you from me as well! Yummm!
Re: Potato Crust Quiche Notes - Issue #45 - Harborwitch - 09-13-2010
Barbara I love you! That sounds soooooo good, and looks doable in the motor home!
Re: Potato Crust Quiche Notes - Issue #45 - HomeCulinarian - 09-13-2010
That sounds good for breakfast; except I'd have to get up way before everyone else...
