Hash Brown-Crusted Mediterranean Quiche

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Hash Brown-Crusted Mediterranean Quiche
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 20 min
Ingredients
  1. 3-1/2 cups frozen shredded hash brown potatoes
  2. 1 tbsp. butter
  3. 1 cup chopped onion
  4. 1 large clove garlic, minced
  5. 1 small zucchini, quartered, thinly sliced (2 cups)
  6. 1 cup chopped drained oil-packed artichoke hearts
  7. 1 cup diced red bell pepper
  8. 4 EGGS
  9. 1/2 cup milk
  10. 1/2 cup shredded part-skim mozzarella cheese (2 oz.)
  11. 1/2 tsp. dried basil leaves
  12. 1/2 tsp. dried oregano leaves
  13. 2 cups marinara sauce, warmed
Instructions
  1. HEAT oven to 425°F. PRESS potatoes evenly against bottom and sides of greased 10-inch quiche dish or pie plate. COAT lightly with cooking spray. BAKE in 425°F oven until potatoes are lightly browned and crisp, about 30 minutes. Reduce oven setting to 375°F.
  2. While crust is baking, HEAT butter in large nonstick skillet over medium heat until hot. ADD onion and garlic; sauté until tender, 3 to 4 minutes. ADD zucchini, artichokes and bell pepper; sauté until crisp-tender.
  3. BEAT eggs, milk, cheese, basil and oregano in large bowl until blended. ADD zucchini mixture; mix well.
  4. POUR vegetable mixture into potato crust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 45 minutes. LET STAND 5 minutes. CUT into wedges; SERVE with marinara sauce.
Notes
  1. Try using bacon or sausage for a spicy twist on this Mediterranean-style quiche. Hash browns offer an exciting addition as crust.
  2. How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiches containing cheese may continue to test “wet” even after they are done. Use the jiggle test.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/
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