I don't often make quiche, but when I do, I make it with hash-browns.
I think it's time to make a dish with the most economical of ingredients. Eggs.
But this is not just your plane-jane fried eggs, noooooo no no. This is eggs with their hash-brown suit and tie on. The kind of eggs that always look respectable. You wouldn't mind introducing these to your overly-judgmental mother. These eggs are going places.
Quiches have always been one of those things that I like to eat sans crust. I personally don't often find pie crust to be amazing (unless of course you make this one).
So you might tell me- make a frittata! Problem solved!
Nope. I often feel like frittatas are lacking somehting (probably their dinner-jacket).
This is the answer.
Takes a normal ordinary quiche to incredible in one fell swoop.
Your guests will love you.
This quiche will charm the pants off them.
Recipe: Best Brunch: Hash-brown Quiche
2 medium potatoes
1 medium sweet potato
1 medium onion
1/2 tsp salt
pinch of pepper
1 tbsp olive oil
1/2 cup milk
1/2 red onion sliced thinly
1 cup kale chopped
1/4-1/2 cup sundried tomatoes
2-4 slices of proscuitto or ham diced
1/4 cup goat cheese or feta
Crust: Preheat the oven to 400 degrees F. Coarsley grate the potatoes and onion. Squeeze them with paper towels and/or spin them in a salad spinner- you want them to be as dry as you can get them. Season with the salt and pepper and drizzle with the olive oil. Toss to combine.
Fill a 9-inch pie plate with the mixture, pressing it up the sides and into the bottom of the dish, it will shrink a bit when you bake it. Bake for ~30 minutes or until the crust is becoming lightly golden and the potatoes have dried out a bit. Remove from oven and set aside while you prepare the filling.
* When I made this I left the room and ended up baking the sides too much. I simply picked off the burned bits, and patched it with the leftover hashbrown crust bits (since I had extra)- I piled it around the edges and extended the crust. This worked perfectly to repair my mistake!
Filling: Reconstitute the sundried tomatoes by covering them with boiling water for ~5 minutes before dicing them.
Sauté the onions and proscuitto in a pan until tender. Add the kale and sundried tomatoes and sauté until the kale becomes bright green (~2 minutes). Lower the tempertature of the oven to 375 degrees F. Empty the kale mixture into the crust and scatter with goat cheese. Whisk the eggs with the milk and pour overtop of the filling.
Bake for ~ 30 minutes or until the center is set. If the edges start to darken too quickly, you can alwasy cover them with foil.