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| Artichoke and Ham Quiche with Cheesy Hashbrown Crust |
"You can prepare all ingredients earlier so meeting is easy the following day for a quick brunch."
Ingredients :
- For the crust:
- 2 cups Idahoan® Steakhouse Cheesy Hashbrowns, rehydrated
- 1/four cup zucchini, shredded
- 1/four cup candy potato, shredded
- 1/four cup carrot, shredded
- four tablespoons butter, melted
- 1 teaspoon salt
- For the filling:
- 4 large eggs
- 1 half of cups whip cream, un-whipped (or half of and 1/2 for a lighter quiche)
- eight ounces artichokes hearts, coarse chop
- half of cup leeks, chopped and sauteed to soften
- three/four cup cooked ham, small dice
- 1 cup Swiss cheese, shredded
- 1/eight teaspoon cayenne pink pepper
- 1 teaspoon dried sage
- three/4 teaspoon salt
- Crunchy onion packet for garnish
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H20M |
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- For the crust: Preheat oven to 450 tiers F.
- Mix veggies and hash browns collectively. Gently press among paper towels to remove as a lot moisture as possible. In a big nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle four tablespoons of the cheese packet from the field of Steakhouse Hash Browns over hash brown combination and blend. Using the lowest of a measuring cup, press combination into the bottom and up the edges to firmly form a crust. Place rack on the decrease 0.33 of the oven. Bake for 20-25 minutes until golden brown and the rims start to crisp. While crust bakes, make the filling.
- For the filling: Blend the eggs and cream till clean. Stir inside the artichokes, leeks, ham, cheese and seasonings.
- When the hash brown crust is prepared, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping at the quiche. Continue to bake for every other 15 mins or until the quiche is light golden brown and organization inside the center. Quiche will settle because it cools.
Notes :
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