Sunday, December 21, 2014

Hashbrown Crust Quiche



Our family Christmas event is a little crazy.  We go to my mother's house in Colorado.  My parents spoil us all.  The presents under the tree spread out a little too far in the living room.  My mother insists that we all take turns opening presents so that each present is admired by all and the gift-giver gets a proper thank you.  While it's a wonderful tradition, it takes quite a long time.  We actually start opening presents on Christmas Eve and then do round two Christmas morning.  We eat only "party food" on Christmas Eve so everyone can snack at their own leisure.  After the half day of opening presents on Christmas Day, we are rewarded with a beautiful prime rib dinner.

So I wanted to do a make-ahead quiche for Christmas morning, and I wanted it to be special.  This Hashbrown Quiche is loaded with good stuff and looks so pretty.  I baked it the night before and reheated it in the morning so we didn't have to wait for someone to cook.  And it was wonderful. Don't the tomatoes look pretty?  This quiche has spinach, bacon, grape tomatoes, mushrooms, and a beautiful Smoked Gruyere cheese in it.  And the hashbrown crust...fabulous!  I know you and your family will love this one!

HASHBROWN QUICHE
FOR THE CRUST:
4 c frozen hashbrowns, thawed
3 T butter, melted
1 egg
Salt & pepper, to taste

FOR THE QUICHE:
8 eggs
1/2 lb bacon
1 C fresh spinach
10-12 grape tomatoes, halved
1 C Smoked Gruyere, shredded
4 ounces mushrooms, sliced
2 green onions, sliced
1 C half & half
1/2 C sour cream
Pinch of nutmeg
Salt & pepper, to taste
1 T butter

Preheat the oven to 375 degrees.  Put the hashbrowns in a clean towel and squeeze out as much liquid as you can.  Mix the hashbrowns together with the egg, melted butter, and salt & pepper, to taste.  Generously grease a springform pan. Cut strips of parchment paper to line the insides of the springform pan and place them around the inside of the ring.  Grease the parchment paper.  Put the hashbrown mixture into the springform pan and press the hashbrowns up the sides and press down the bottom.  Bake the crust for about 15-20 minutes or until it's starting to brown.

Meanwhile, cook the bacon until crisp and drain.  Drain all of the grease except 2 tablespoons.  Melt in the butter.  Cook the mushrooms in the bacon grease and butter until tender. Add in the spinach and cook and stir until the spinach wilts. Lift the mushrooms and spinach out of the grease and set aside.

Whisk together the eggs, half and half, sour cream, nutmeg and salt & pepper.  Stir in the bacon, mushroom & spinach mixture, green onions, and the Smoked Gruyere.  Carefully pour this mixture into the crust.  Bake for 20 minutes. Remove the quiche from the oven and place the grape tomato halves in rows on top of the quiche.  Return the quiche to the oven and bake an additional 40 to 50 minutes or until the quiche is cooked through and set.  

2 comments:

  1. do you think this could be halved and done in a pie plate?

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    Replies
    1. Hi, Becky! I think that should probably work. Please let me know if you try it and how that turns out!

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