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Spinach Quiche with Hashbrown crust

on Jan 28, 2019 in Families

“Give quiche a chance”

This won’t be a long over yappy food blog today.  It is about making a simple quiche better with a hash brown crust.  Life really is mostly about how good potatoes are and this is just proof 2193,666!

So basically what I did (because some of the recipe I was following was not real clear) was I took two of the dehydrated “milk” boxes of hashbrowns and rehydrated them.

fill container with boiling water to line. Let set 20 minutes.

Once they had rehydrated, I shook them out of the boxes into a mixing bowl.  To that I added 4 tbsp. melted butter, 2 eggs and spices to my liking.  General rule is about a tsp of garlic powder, and seasoning salt.  I like flavor, so I usually just sprinkle spices until  I think I will be happy.  There is no duplicating that!

So now we need to prepare the springform pan we plan to put the crust in.  I used a 9″ springform pan.  You need to use shortening and grease the sides and bottom.  After you do that, cut a circle of parchment paper and line the bottom and than again, grease it!

Pat your crust into the pan and form up to the top!  Your oven should have been (because I should have mentioned it earlier) preheated to 400F.  Pop the crust into you oven and let it back for about 20 minutes!

You don’t have to leave the skin on your potatoes to get all the nutrition.

OK, so this is where I might get wordy!  I feel that recipes are a guideline.  I rarely follow a recipe, I just use it as a guideline and do my own thing.  In 35 years of cooking I’ve made a few mistakes but for the most part my coloring outside of the lines have paid off!  So on to the filling.

While the crust is browning, get that bowl you already used (we don’t need to  needlessly  create more work for ourselves by extra dishes)  If you must,  wash it! I think any bits  of potato are just going to help your filling!  4 eggs cracked, 1/2 Cup of  egg whites ( you can break a heck of a lot of eggs or just go buy egg beaters egg whites!)and 1/2 cup of whole milk go into your bowl and get whisked together.  Again we add seasonings.  1 tsp onion salt, 1 tsp garlic powder, 1 tsp Italian seasoning , 1 tsp of paprika and 1 tsp of dry mustard (or do your own thing!  I also added hot sauce).

Meanwhile back at the stove, take 1/2 chopped onion, 1/2 a chopped red and 1/2 green peppers and saute’ them in olive (or avocado ) oil until they are translucent.  To this add a large heaping of fresh spinach (chopped if you like) and a cup of chopped ham.  Once the spinach wilts a little turn off the heat and set aside.

The recipe called for 1 1/2 Cups of gruyere cheese, at the time I was making this I was not finding gruyere cheese.  I used about 2 cups of fontina and another cup of Cougar Gold Cheddar cheese that had been grated.  Again, amounts are just a guideline, same as the cheese variety.  use whatever you have or whatever you like!!!

We have now taken the crust out of the oven and reduced the oven temp to 350F.  Add the cheese to your whisked ingredients .  (I’d just like to make a side note………I have always had a challenge spelling ingredients correctly, as of today and this 9th? blog, I have it down now and no more spell check!!!)  Place the veggies in to your crust and than pour the wet (and cheese) ingredients over the top.  I sprinkled with more paprika and popped that back into my oven for another 45 minutes of baking.  If you feel your crust is getting too dark toss some aluminum foil lightly over it!

Ketchup was sold in the 1930’s as a medicine.

Serve hot or cold!  Lunch, dinner, breakfast.  White wine is great with a quiche and feel free to thrown in whatever you want in your quiche but I swear by that hashbrown crust!

“So the pie isn’t perfect? Cut it into wedges. Stay in control, and never panic”. Martha Stewart

 

Bon Appetite and please join me in #eatingmywaythruwinter