Sunday, December 7, 2008

Potato Crust Quiche

Real men do eat quiche, but only if you don't call it quiche. I've found that by renaming this quiche "ESPN Pie," my husband will readily devour it. Serve it up with a side of Playboy Peas and you've got yourself a meal he can't refuse. Some women have little black dresses. I prefer little white lies.

This is not a figure-friendly recipe. Let's just get that out of the way, only because I typically blog about healthy recipes I enjoy. Around the holidays I'm more apt to experiment with richer and somewhat extravagant fare. From opening day (cream cheese season starts on Thanksgiving) to New Years Day (yes, even I can make sauerkraut fattening,) I tend to cook with a holiday flare that defies all of the healthy rules I abide by during the rest of the year. But, it all balances out in the end. This is the Christmas season after all.

Potato Crust Quiche

Preheat oven to 400 degrees.

4 cups frozen hash brown potatoes
1/2 cup diced onion
1 egg, beaten
1 cup all purpose flour
3 Tbsp butter, melted
1/2 tsp garlic powder

Mix above ingredients and press into a well-greased 10-inch deep dish pie plate. Bake for 20 minutes and remove from oven.

1/2 cup diced onion
1 cup diced green pepper
1 cup chopped mushrooms
1/2 tsp red pepper flakes
2 tsp olive oil
1 cup canadian bacon, diced
1-1/2 cups Monterey jack cheese, divided
3 eggs
1 cup half-and-half (I KNOW I SHOULD HAVE USED FAT-FREE BUT I DIDN'T this time)

While crust is baking, saute onions, peppers, mushrooms and red pepper flakes in olive oil. Season with salt and pepper. Remove from heat and stir in canadian bacon.

Reduce oven heat to 350 degrees after removing crust from oven.

Layer 1 cup of cheese onto potato crust. Then layer vegetable/canadian bacon mixture on top of cheese. Beat eggs, cream and a pinch of salt and pepper together. Pour over all. Sprinkle with paprika. Bake for 35-40 minutes or until set. Remove from oven and top with remaining cheese. Let stand for 5 minutes before cutting.

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