It's time for another installment of Fab Food Friday. Today I bring you
Potato Crust Quiche. It's another recipe from
Cuisine at Home, this one sent to me through their online recipes. I made it for Mother's Day Brunch (and for dinner recently) and it was a big hit. And it reheats really nicely for breakfast!
Recipe makes one 10"quiche. Total time: 1 hour
You will need:
3T unsalted butter, divided*
1/2 lb bulk Italian sausage
1/2 c onion, chopped
1/2 c jarred roasted red bell pepper, drained and chopped
2T vegetable oil*
1 pkg (1 lb 4 oz) fresh hash brown potato shreds
1 1/2 c fontina or Swiss cheese, shredded
6 eggs
1/2 c heavy cream
2 dashes hot sauce
8 slices Roma tomato
1/4 c parmesan cheese, shredded
1/2 c sour cream
1 T minced chives
Directions:
Preheat oven to 400 degrees.
Melt 1T butter* in a 10" ovenproof nonstick skillet over medium high heat. Add sausage, brown for 3 minutes. Stir in onion and saute 2 minutes. Transfer to a bowl. Stir in the bell pepper to combine. Return skillet to burner; heat 1T butter and the oil*.
Arrange hash browns in pan (I used a pie plate), pressing and spreading them up the sides to form a crust. Season with salt and pepper then dot with 1T butter. Cook 10 minutes or until the edges start to turn brown.
Sprinkle fontina over potato shell. Spoon sausage mixture over cheese.
Whisk together eggs, cream,hot sauce, salt & pepper to taste; pour over sausage and cheese.
Arrange tomatos on top. Sprinkle with Parmesan. Bake for 25 minutes or until filling is firm and tip of knife inserted near the center comes out clean. Let stand 5 minuts then run a spatula around the edge to loosen quiche. Slide onto a serving dish (I didn't) and cut into wedges. Combine sour cream and chives and add a dollop to each slice.
*I cut out the butter and the oil the second time I made this. It doesn't need it, in my opinion, and made it oily.
Read more...
Be sure to watch for updates!
