Friday, March 17, 2017

Hashing out a quiche

Quiche is a way of making a couple of eggs seem like a lot more food. Plus you get the mix the healthful (spinach) with the not-so (bacon). But most quiches, even the most delicious ones, often suffer from a soggy crust.

If that's been your experience as well, here's a variation to try. Another bonus: It's gluten-free.

Lori K’s Hash-Brown Quiche

Serves 2 with a side of fruit for breakfast; 4 with a large salad for brunch

1 tablespoon olive oil, plus more in a mister
1 box of Golden Griddle hash browns, reconstituted (you will have at least 4 servings left over)
Salt and pepper to taste
1 bunch of spinach, washed well and drained
2 eggs
¼ cup of heavy cream*
½ cup of 1 percent milk*
Pinch of freshly ground nutmeg and cayenne pepper
¼ cup of cooked crumbled bacon
1 tablespoon of grated Parmesan

Heat olive oil in shallow 10-inch nonstick skillet over medium-low heat. Add approximately 2 servings of the reconstituted hash browns, covering the bottom of the skillet completely. Season with a little pepper and salt, but be aware that the bacon and Parmesan are also salty. As the hash browns  cook, make sure the edge is as even as possible, pushing them away from the side a little.
Put the washed spinach in a food processor and chop. Pour it out onto a clean old dishtowel, fold over the sides and over the top and put in the microwave for a minute. Starting at the end you put the spinach, roll up and squeeze until the spinach has most of its moisture removed. Put back into the food processor, add the eggs, cream, milk and seasonings, and process until well blended.
Heat oven to 325 degrees F or 300 degrees in a convection oven.
Mist an 8-inch pie pan with oil and invert it on the raw side of the hash browns in the pan. Flip the hash browns into pie pan; they should come up the sides a bit, so mash them down to form a crust in the pan. Spread the bacon crumbles over the hash browns.
Pour the egg-spinach mixture over the hash browns and bacon. Sprinkle the Parmesan over the quiche.
Bake for about 30 minutes until the center is firm. Cut into quarters and serve.

* You can use ¾ cup half&half, a mixture of sour cream and milk, or evaporated milk, depending on what you prefer or have on hand.

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