HASH BROWN CRUSTED VEGGIE AND HAM QUICHE
Provided by Trisha Yearwood
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
- Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
- Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
- Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
- Cool at least 10 minutes before serving. Serve warm or at room temperature.
ASPARAGUS QUICHE WITH HASH BROWN CRUST
This hash brown quiche is such a fantastic meal! Perfect for brunch or dinner, the bottom is a crispy hash brown crust and the filling is divine.
Provided by How Sweet Eats
Categories Breakfast
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Grate the potatoes into a large bowl (I use a cheese grater!) and sprinkle with salt and pepper. Gather all the potato shreds up in a kitchen towel and squeeze out as much of the liquid that you can. Sort of like you would with cauliflower crust!
- Heat a 10-inch cast iron skillet over medium heat. Add the oil and butter. Once it has melted, start pressing the potatoes in the skillet to form a crust. You want the layer to be even. I used a wooden spoon, metal measuring cup and spatula to continuously press the potatoes down and up the sides. You want to do this, pressing often, until the bottom and edges of the crust brown, about 10 to 12 minutes. Turn off the heat under the skillet.
- Whisk together the eggs, garlic, cream, cheese, salt and peppers. Fold in the fresh herbs and chopped asparagus. Pour the filling into the crust. Place the long asparagus spears gently on top in a circle design with the top of the spear facing outward.
- Bake the quiche for 35 to 45 minutes, or until golden on top and set in the center. Let the quiche cool before serving. Sprinkle with additional feta and herbs. To serve the quiche, use a sharp knife to cut down through the potato crust.
- This is so good served warm or cold!
ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST
Get all the goodness of hash browns and a rich Fontina and goat cheese egg custard in this unexpected quiche. With fresh green asparagus and tarragon, it's perfect for a springtime brunch, lunch, or light dinner.
Provided by Anna Stockwell
Yield Serves 8-10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
- Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
- Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
- Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
- Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE
How to improve on ham-and-cheese quiche? Bake it in an uber-crispy hash brown crust for the perfect breakfast dish for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
- Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
- Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
- Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.
HASH BROWN QUICHE
We love to have guests stay with us, and this is a great dish to serve for breakfast. To save time in the morning, I sometimes make the hash brown crust and chop the ham, cheese and peppers the night before. As a teacher and farm wife, I'm always looking for easy recipes like this one. -Jan Peters, Chandler, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes. , Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 263 calories, Fat 20g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 747mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
HASH BROWN QUICHE
A delicious breakfast/brunch recipe using hash browns, diced ham, eggs, etc. Easy to make and everyone loves it!
Provided by WOGSALG
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
- In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
- Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 15.9 g, Cholesterol 127.5 mg, Fat 28.9 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 15.5 g, Sodium 793 mg, Sugar 1.6 g
ASPARAGUS, LEEK, AND GRUYERE QUICHE
This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
- Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
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ASPARAGUS QUICHE RECIPE {WITH CHEESE} | LIL' LUNA
From lilluna.com
5/5 (12)Total Time 50 minsCategory Main CourseCalories 246 per serving
- Add the asparagus to a large skillet with a few tablespoons of water. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp tender. Drain the water and move the asparagus to a plate to cool slightly.
- Press the pie crust into a 9 inch pie dish or quiche dish, and trim the edges. In a medium bowl, whisk together the eggs and half and half. Add the flour and water to a small bowl and mix until combined, dissolving any lumps. Add the flour mixture, salt, and pepper to the eggs, and mix to combine.
- Spread half of the Swiss cheese evenly in the bottom of the pie crust, then top with the asparagus and crumbled bacon. Pour the egg mixture over the asparagus. Sprinkle the remaining Swiss cheese on top. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Let stand 10-15 minutes before serving.
VEGGIE QUICHE WITH HASH-BROWN CRUST RECIPE - TODAY.COM
From today.com
4.4/5 (132)Category Breakfast,Brunch,EntréesAuthor Laura Vitale
- 1. Peel the potatoes and shred on a box grater. Soak them in some water for about 30 minutes.
- 3. Remove the shredded potatoes from the water, squeeze out any excess liquid from them and place them in a bowl.
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