Quiche with a Hashbrown Crust (Spinach, Feta and Mushroom)

And this is now the last recipe from the Mother's Day 2014 brunch series. I bring to you... a quiche!

This dish was made with one person in mind - my dad. If you've read a few of my other posts, you've probably realized that he does not have a sweet tooth. In fact, it's probably the opposite. His lack of a sweet tooth combined with my mom, sister and I's sugarholic personalities make it quite hard sometimes. We three could easily do an all sweet brunch, but as in very many aspects of life, my daddy brings the balance. Hence, we have a savory dish.

No doubt, quiches are now a mainstream staple on anyone's brunch table (because they're delicious), but this, my friends, is no ordinary quiche. It's quiche taken to the next level, with yumminess blown out of proportion. I mean seriously - a hashbrown crust? That's like two super brunch items combined into one!

This quiche is also a lot better for you than those butter-laden, cream-filled, ham-and-cheese-stuffed quiches. Don't get me wrong, I eat my share of those quiches too. But if you can make something that tastes this good, and call it healthy, who's complaining?

Feel free to switch up the filling ingredients and use a wide variety including bell peppers, tomatoes, zucchini, goat cheese, even swap some of the potato in the crust for sweet potato!

It looks great, tastes great and makes you feel great - what more do you want from a brunch dish? And if fills that savory quota (definitely the way I think about it!).

Leftovers reheat really well, so you could call this brunch one day and lunch the next paired with a side salad.

For the crust:
3 medium potatoes
1 medium white onion
1/2 tsp salt
1 tbsp olive oil

For the filling:
7 eggs
1/2 cup milk
1/2 cup mushrooms, sliced
1/3 cup feta, crumbled
1 cup fresh baby spinach leaves (1/2 cup frozen can be substituted here, but be sure to thaw and dry it before using)

Preheat the oven to 200 C. Grate the potatoes and onion using the larger "holes" in the grater. You don't want this to be shredded. Think hashbrowns and rosti - you want that size shreds.
Squeeze them dry using a cheese cloth (my mom thought of this idea it worket impeccably!).
Season with salt and toss with olive oil.
Fill in a 9 inch glass baking dish or pie plate with the mixture and press down to cover the base and sides.
Bake for 35-40 minutes, or until potatoes are slightly crispy and golden brown. If the edges are browning too quickly, cover them with foil. Once done, remove from the oven and set aside while you prepare the filling.

Reduce the oven temperature to 175 C.
Whisk together the eggs and milk.
Place the filling ingredients (ie. vegetables, cheese etc.) directly onto the potato crust. Pour the egg mixture on top.
Bake for 40-45 minutes, or until filling has set.
Cool for 5 minutes and serve warm.

No comments:

Post a Comment