March 18, 2021
It's What's for Breakfast
“Smells and tastes rich and indulgent.”
1.2 pounds of starchy potatoes or 4 cups (not packed) frozen shredded hash browns, thawed
2 tablespoons of unsalted butter, melted
1 teaspoon of salt
Butter, for greasing
Oil spray (or olive oil)
2 egg yolks
1 cup of milk (preferably full cream, but low-fat will work as well)
¾ cup of cream
Pinch of freshly grated nutmeg (optional)
½ teaspoon of salt
½ tablespoon of butter
1 small onion, diced (or ½ large)
1 garlic clove, minced
¾ cup grated cheese (Cheddar or Gruyere)
Preheat the oven to 425° F, with the oven shelf in the top 1/3 of the oven.
Grease a 9-inch pie dish.
If shredding potatoes yourself, peel and grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.
Take a handful of the rinsed grated potatoes, OR the thawed frozen shredded hash browns, and squeeze the excess water out. Then place them into a large bowl. Repeat this process with the remainder of the potatoes. You should have about 4 cups of the shredded potatoes.
Add melted butter and salt and mix to combine.
Spray the hash brown crust with oil spray.
Place the egg mixture ingredients in a bowl and whisk to combine.
When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.
Scatter the bacon and onion mixture across the base, then the cheese.
Then pour the egg mixture in.
Return the quiche to the oven and turn the oven down to 350°.
Bake for 25 minutes, or until the filling is set. Test this either by inserting a skewer into the center (it should come out clean) or by touching the center gently (it should spring back).
Let it rest for 5-10 minutes before serving.
*Hash brown crust has less than half of the calories the regular quiche pastry crust does.
*You need to use starchy potatoes for the hash browns so they will cook correctly; Russets are the best to use.
* Make sure to use a pie dish that doesn’t have a removable base. If you do, there is a high risk that the filling will leak out and drip into the oven while it bakes.
*The quiche reheats really well in the oven and lasts for up to 3 days in the refrigerator. Keeps really well in the fridge and freezer, and reheating the quiche in the oven will make the edges nice and crispy again.
March 24, 2021
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!