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Country Quiche with IdahoŽ Potato Hash Brown Crust
Recipe courtesy of Lou Aron, Chef, Westside Catering, Boise, ID
Ingredients
For Crust:
- 1-1/2 cups shredded Idaho® potatoes
- 1/4 cup peeled & minced onions
- 1/4 seeded & diced cup red bell pepper
- 1/4 cup seeded & diced green bell pepper
- 1 beaten whole egg each
- 2 teaspoons chopped parsley
- Salt & pepper to taste
- 2 teaspoons shredded mozzarella cheese
For Quiche:
- 1/4 cup peeled & chopped onions
- 1-1/2 cups cooked & diced chicken breast
- 1 cup half & half
- 4 whole eggs each
- Salt & pepper to taste
- 1 teaspoon Dijon mustard
- 1 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese
- 6 sliced tomatoes each
Directions
For Crust:
- Coat 9-inch pie pan with cooking spray or oil. Mix all ingredients together except Mozzarella. Press evenly into pan and up sides. Bake shell in preheated 375° F oven 10-12 minutes. If the edges start to brown, cover with foil.
- Pull shell from oven. While it's hot, sprinkle and spread mozzarella cheese evenly on crust. Place back in oven just until cheese melts (about 2 minutes). The crust has a tendency to stick to the pan, so run a small knife around the edges of the crust to loosen.
For Quiche:
- Sprinkle onions over shell. Add chicken. Mix half & half, eggs, salt & pepper, mustard and nutmeg together and blend well. Pour mixture into pie crust. Top with Swiss cheese.
- Bake in a preheated 375° F oven 25-30 minutes until toothpick inserted into middle of pie comes out clean.
- About 5 minutes before pie is done, place the tomato slices evenly on the pie. Continue baking.
- Cool pie slightly, and cut into eighths.
- Top with sour cream, hollandaise or cheese sauce.
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