This recipe for Hash Brown Quiche uses a crisp hash brown crust in place of a pastry shell.
This crowd-pleasing brunch recipe is sure to be a hit.
To make the crust, you'll need 1 and 3 quarter pounds of rustic potatoes that you finely
shredded in a grater or food processor.
To remove some of the starch for a crispier crust, cover them in water.
Stir the potatoes and then drain them in a colander of the sink.
Repeat the process of rinsing and draining 2 or 3 more times until the water runs clear.
Now, using a rubber spatula, press as much water as you can from the potatoes.
Line a salad spinner with paper towels and spin them until they're completely dry.
Transfer the potatoes to a bowl and toss them with a quarter teaspoon of salt and ground
black pepper.
Place one tablespoon of olive oil into a 12-inch non-stick skillet over a medium high heat.
Add one tablespoon of butter.
When the butter foams, add the potatoes to the skillet and spread them into an even layer.
Gently press them with a spatula to form a cake.
Now, reduce the heat to medium and cook the crust without stirring until the bottom is
golden brown and crisp about 12 minutes.
Place a baking sheet over the top of the skillet and carefully invert the skillet to flip the
potatoes.
Add another tablespoon of oil to the skillet.
Then when the oil is hot, slide the potatoes back into the pan with the uncooked side down.
Cook the potatoes until the bottom is golden brown about 8 more minutes.
Lightly grease a pie pan and slide the hash browns in.
Use a spatula to press them into the bottom and up to the sides of the pan.
Cook and crumble 4 slices of crisp bacon.
Next, add one and a quarter cups of coarsely shredded zucchini to the skillet with a tablespoon
of the bacon drippings and add 1/2 cup of chopped red onion.
Cook the onion and zucchini over medium heat, stirring occasionally until they're tender
but not brown, about 3 to 5 minutes.
Set this aside.
Now, mix together 4 eggs.
One cup half and half of light cream, a quarter teaspoon each of salt and crushed red pepper.
Stir in the bacon and the zucchini mixture.
Place one cup of shredded Swiss cheese in a small bowl and sprinkle it with one tablespoon
of flour.
Toss the cheese until it's coated.
The flower will help disperse the cheese and keep it from clumping together.
Then add it to the egg mixture and mix the filling well.
Now, pour it into the hash brown shell.
Bake the quiche in 350- degree oven until it's golden brown and a knife inserted into
the center comes out clean about 50 to 55 minutes.
Let the Quiche stand for 10 minutes before slicing into it.
It's an elegant dish you can make ahead and enjoy for brunch or with a salad for a light
lunch or dinner.