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Hash Brown Crusted Summer Veggie Quiche

April 29, 2015

Blog submitted by Nadine Naujoks

 

Looking for a gluten free alternative for your favorite quiche? Try a crust made of hash brown potatoes!

 

Preheat the oven to 425.

 

You’ll need about 3 ½ cups of hashbrowns for a 10” pie plate. The secret to crispy hash browns is to get as much moisture out of the potatoes as possible. Some folks use a hand grater and then press the potatoes between doubled paper towels or twist them in a kitchen towel or press them through a ricer. The ricer method of these is best but all of them are messy and the potatoes are still not going to give you that creamy white inside/crusty brown outside look.

 

Here’s what you do. Grate the potatoes then put them in a bowl of water, strain the water out and refill with water. Do it about 2-3 more times until the water running out is clear. Voila! Easy-peasy and you’re ready to cook your hash browns (or make a crust!)

 

Press the hash browns firmly into the pie plate, coming up the sides and a little over the lip. I use another pie plate to press them into the bottom and up the side uniformly. Season with a little pepper or herbs but NO SALT . Salt will draw moisture out of the potatoes and make them more soggy than crispy – that goes for frying up your hash browns, too: never salt them until after you’ve turned them in the pan.

 

Put the pie plate into the oven and bake for about 30 minutes.

 

Mean while, chop up and sauté a medium onion until just translucent then add 2 minced garlic cloves. When that starts to smell like heaven, add a diced red bell pepper (about 1 cup) and a small sliced zucchini (about 2 cups) and about 1/2 cup sliced asparagus. Saute all that just until crispy tender.

 

Beat 4 eggs, ½ cup milk and ½ cup grated cheese together until well mixed. Blend in fresh chopped basil and oregano. Next, blend in the zucchini mixture. The pie crust should be about ready, take it out, pour the egg and veggie mixture into the crust. Lower the heat to 375 and bake about 45 minutes, until a knife inserted in the center comes out clean. Remove from oven and let stand for 5 min.

 

Serve over a bed of Marinara Sauce.

 

You can substitute any of your favorite veggies like broccoli, spinach or artichokes, or even add meat. Try different cheeses like white cheddar, or any cheddar, jack, gouda or swiss. Also try different herbs; dill, thyme, mint or fennel.This quiche is good for any meal from breakfast or brunch to dinner!

 

 **If you have left over baked potatoes, cool by cutting in half then grate. Freeze and you
    have hash browns for your next crust!

 

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