Hashed Brown Quiche
Yield
8 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
finely chopped, 1/2 cup |
|
| 5 | medium |
potatoes
scrubbed, shredded |
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
heavy whipping cream
or 12 ounces can evapotated milk |
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
| 3 | tablespoons |
parsley leaves
fresh |
|
| 1 | x |
paprika
|
*
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
finely chopped, 1/2 cup |
|
| 5 | medium |
potatoes
scrubbed, shredded |
|
| 3 | large |
eggs
|
|
| 355 | ml |
heavy whipping cream
or 12 ounces can evapotated milk |
|
| 2.5 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
dry mustard
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 45 | ml |
parsley leaves
fresh |
|
| 1 | x |
paprika
|
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Heat oil in a cast-iron skillet.
Add onion and cook until translucent.
Add potatoes, cover skillet with a lid and cook 5 to 7 minutes over low heat, stirring 2 or 3 times until potatoes are translucent and slightly browned.
Meanwhile whisk eggs, cream, soy sauce, mustard and pepper in a bowl or blender until smooth.
Heat oven to 350℉ (180℃).
Remove skillet from heat.
Using a spatula or wooded spoon, press potatoes over bottom and up sides like pie crust.
Pour egg mixture into crust.
Sprinkle evenly with cheddau cheese, chopped parsley, paprika, then parmesan cheese.
Bake 40 to 45 minutes until fillin is set, crust is browned and cheese is bubbly.
Cut in wedges to serve.
