Country Quiche With Idaho Potato Hash Brown Crust

Submitted by Busters friend

"An absolutely delicious brunch choice that can be made a day in advance & served at room temp or reheated. Found in The Times-Picayune where it was noted this recipe was adapted from Chef Lou Aaron of Westside Catering to suit Louisiana palates."

 

• Ready In: 50mins
• Ingredients: 21
• Serves: 6

ingredients

• FOR THE CRUST

• 1 1⁄2 cups potatoes, peeled, diced (Idaho russet)
• 1⁄4 cup onion, minced
• 1⁄4 cup red bell pepper, chopped
• 1⁄4 cup green bell pepper, chopped
• 1 egg, beaten
• 2 teaspoons parsley, chopped
• salt, to taste
• black pepper, freshly ground
• hot sauce, to taste
• 2 teaspoons mozzarella cheese, shredded

• FOR THE FILLING

• 1⁄4 cup onion, chopped
• 1 1⁄2 cups shrimp, boiled & chopped
• 1 cup half-and-half
• 4 eggs
• 1 teaspoon Dijon mustard (Creole fine too)
• 1 pinch of grated nutmeg
• salt, to taste
• black pepper, freshly ground, to taste
• hot sauce, to taste
• 1 cup swiss cheese, shredded
• 6 tomatoes, slices

directions

1. To make the crust: Preheat the oven to 375 degrees. Coat a 9-inch quiche or pie pan with cooking spray. Combine in a bowl all the crust ingredients except mozzarella. Season with salt, pepper, and hot sauce. Stir to mix. Press the mixture evenly on the bottom and up the sides of the baking pan. Bake for 10 to 12 minutes. If the edges of the crust begin to brown, cover with a piece of aluminum foil.
2. Remove from the oven and immediately sprinkle the crust evenly with the cheese. Return to the oven and bake just until the cheese melts, about two minutes. Remove from the oven and set aside. (You may want to run a thin, small knife around the edges of the crust to loosen it a bit.).
3. To make the filling: Sprinkle the onions on the bottom of the crust. Arrange the shrimp evenly on the crust. Combine the half-and-half, eggs and mustard and whisk to blend. Season with salt, pepper and hot sauce. Pour the mixture into the prepared shell and top with the Swiss cheese. Bake for 20 to 25 minutes, arrange the tomatoes evenly over the pie filling and bake for another five to eight minutes, or until a toothpick inserted in the middle of the quiche comes out clean.
4. Cool a bit before slicing to serve.