Jul 14, 2003 I have made many quiche recipes over the years and this was absolutely the best!. I used Krusteaz pie crust mix for the crust, and Trader Joe's mediteranean cheese mix. (Provolone, Fontina, Kasseri) The quiche took longer, maybe because I used a pottery quiche dish, not a pie pan. OOOOH so worth the wait. My family loves this and I will make it again as soon as I have some leftover steamed broccoli......thanks
Showing posts with label QUICHE. Show all posts
Showing posts with label QUICHE. Show all posts
Tuesday, 5 March 2013
Quiche Recipes: Broccoli and Provolone Quiche
Jul 14, 2003 I have made many quiche recipes over the years and this was absolutely the best!. I used Krusteaz pie crust mix for the crust, and Trader Joe's mediteranean cheese mix. (Provolone, Fontina, Kasseri) The quiche took longer, maybe because I used a pottery quiche dish, not a pie pan. OOOOH so worth the wait. My family loves this and I will make it again as soon as I have some leftover steamed broccoli......thanks
Monday, 4 March 2013
HASHBROWN CRUST QUICHE
The beauty of this recipe, besides its "yummy-ness",is that it is ultimately consumer friendly. You can add (or subtract) your favorite veggies or meat to your liking...don't like mushrooms? Don't add them. REALLY like broccoli? Double the amount used. It all works and turns out great. The hashbrown crust is a nice, easy, and tasty change from the traditional quiche crust.
3 cups UNcooked shredded hashbrown potatoes
1/3 cup melted butter (I use a little less)
salt and pepper to taste
1 cup diced cooked breakfast meat
1/4 cup thinly sliced green onions (optional)
1 cup shredded cheddar cheese (pepper jack is good too)
4 eggs
½ cup milk
1 cup broccoli pieces
½ cup diced red bell pepper
.
Mix the melted butter with the uncooked shredded hashbrowns and press into a 9" pie plate (I use an 8"x8" pan) sprinkle with salt and pepper. I like to use "Simply Shred" potatoes that you find next to the eggs in the market (not frozen). If you use frozen hashbrowns, thaw completely and dry them between paper towels before using.
Bake in a pre-heated 425F oven for 20 minutes or until the potatoes start to brown. Remove from oven.
.
Top with the meat and veggies. I like to use thin cut Black Forest ham, but cooked breakfast sausage works well and of course you can't go wrong with crisp crumbled bacon!! I also saute the veggies just a little before putting them on top of the hashbrown crust; top with shredded cheddar (or cheese of your choice).
.
Whisk the eggs, milk and ½ teaspoon salt and ¼ teaspoon black pepper together and pour over everything. Don't be tempted to add extra eggs.
.
Reduce heat to 350 and bake for 20 to 25 minutes or until golden on top.
1/3 cup melted butter (I use a little less)
salt and pepper to taste
1 cup diced cooked breakfast meat
1/4 cup thinly sliced green onions (optional)
1 cup shredded cheddar cheese (pepper jack is good too)
4 eggs
½ cup milk
1 cup broccoli pieces
½ cup diced red bell pepper
.
Mix the melted butter with the uncooked shredded hashbrowns and press into a 9" pie plate (I use an 8"x8" pan) sprinkle with salt and pepper. I like to use "Simply Shred" potatoes that you find next to the eggs in the market (not frozen). If you use frozen hashbrowns, thaw completely and dry them between paper towels before using.
Bake in a pre-heated 425F oven for 20 minutes or until the potatoes start to brown. Remove from oven.
.
Top with the meat and veggies. I like to use thin cut Black Forest ham, but cooked breakfast sausage works well and of course you can't go wrong with crisp crumbled bacon!! I also saute the veggies just a little before putting them on top of the hashbrown crust; top with shredded cheddar (or cheese of your choice).
.
Whisk the eggs, milk and ½ teaspoon salt and ¼ teaspoon black pepper together and pour over everything. Don't be tempted to add extra eggs.
.
Reduce heat to 350 and bake for 20 to 25 minutes or until golden on top.
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