 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 16 |
|
My recipe for a decadently flavorful quiche in a tender-crisp potato crust. Ingredients:
1 (20 ounce) package simply potatoes® shredded hash browns |
1/4 cup fine grated parmesan cheese |
3 tablespoons melted butter |
4 large fresh eggs |
1 1/2 tablespoons flour |
1 (15 ounce) jar alfredo sauce |
1 1/4 cups shredded swiss cheese |
5 tablespoons pre-cooked crumbled bacon |
2 tablespoons finely snipped green onion tops |
1 tablespoon white wine vinegar |
1 pinch white pepper |
Directions:
1. PLACE oven rack in the lowest position; PREHEAT oven to 350°F; LIGHTLY mist a 9 -10 deep-dish pie plate or 8 x 8 deep baking dish with cooking spray.
2. MELT 3 tablespoons butter in a large microwave-safe bowl; ADD potatoes to butter; MIX well.
3. TRANSFER potato mixture into prepared baking dish; FIRMLY press the mixture in uniform thickness, on the bottom and up the sides of dish to form a crust.
4. SPRINKLE the parmesan cheese evenly onto inner crust area; PRESS parmesan cheese gently to create a seal; SMOOTH top of crust edge while running fingers over potato along the perimeter of baking dish, to create a basket-weave effect.
5. INTO the same large bowl, add the eggs, flour and Alfredo sauce; WHISK until smooth.
6. FOLD in 1 cup of the cheese, reserving 1/4 cup; ADD 4 tablespoons of the bacon (reserving 1 tablespoon), 1 tablespoon of the onions (reserving 1 tablespoon), 1 tablespoon white wine vinegar, and 1 pinch white pepper; FOLD to to combine.
7. POUR mixture into crust; SPRINKLE with reserved bacon, then onions.
8. PLACE on bottom oven rack; BAKE for 50-60 minutes, until middle is puffed and crust is golden brown, and center springs back lightly when touched.
9. SET on a cooling rack and let cool slightly before cutting.
10. SERVE and enjoy.
|
|