Country Quiche With Idaho Potato Hash Brown Crust
- 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
- 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.
- 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.).
- 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.
- Cool a bit before slicing to serve.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>