At Home with GCH – Meatless Mondays – HashBrown Crusted Quiche

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  This month we are going to spotlight vegetarian dishes.  Each Monday will actually be a Meatless Monday!  This week we are making quiche!  Oh, yum!  But in light of our healthy but oh-so-yummy inclination, we are substituting a shredded potato crust for a pastry crust.  So delicious…so easy…so nice and crispy!  I took a peek at a few similar recipes, and calorie counts on ingredients like those below will add up to approximately 250-300 for each wedge of this quiche.  This along with a simple salad (we had spinach-strawberry salad with ours) makes for a filling yet light supper.  You certainly can exchange different veggies and cheeses for the spinach-tomato-fresh mozzarella combination in this recipe.  During the spring and summer, we often have quiche once each week on our menu.  It is quick and nutritious; and, if I prepare different varieties from time to time, no one gets bored!  I would love to hear about your quiche if you make a different variety!  Enjoy! 

Caprese Quiche with Hash Brown Crust (makes 4 generous servings)

Crust:
3 cups frozen hash browns, thawed
2 tablespoons butter, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 425. Thaw hash brown potatoes, and blot between paper towels to remove excess moisture.  Combine in mixing bowl with melted butter, Parmesan cheese, and seasonings.  Lightly grease 9″ glass pie plate.  Pour potatoes mixture into pie plate and press down onto bottom and up sides of pie plate…go all the way up to the rim.  Bake for 15-20 minutes until lightly browned; do not let burn!  When done, remove from oven.  Place on a cooling rack and allow to cool slightly.  Reduce oven temp to 350.

Filling:
1 medium sweet onion, diced
2 teaspoons olive oil
good-sized handful (12-14 grape tomatoes), chopped
1/2-3/4 cup fresh spinach leaves, sliced 1/4″ slices
1 heaping tablespoon chopped garlic (I use jarred)
Heat olive oil in medium-sized saute pan over medium heat.  Add diced onions and cook for 6-7 minutes until softened but just slightly browned.  While onions are cooking, chop tomatoes (drain away any excess juice).  To slice spinach, stack a number of leaves, and then just carefully slice down through them into 1/4″ slices; repeat until all spinach is sliced.  When onions are ready, add tomatoes, spinach, and garlic.  Saute for 1-2 minutes, stirring constantly, until spinach has wilted.  Remove from stovetop and allow to cool.

Egg Custard:

4 large eggs, lightly beaten
3/4 cup 2% milk
1/2 cup ricotta
dash of Kosher salt
1/2-1 teaspoon freshly ground black pepper
1/4 cup breadcrumbs
1 cup fresh mozzarella balls, rough chopped
To the eggs, add the milk, ricotta, seasonings, and breadcrumbs; whisk together until smooth.

To assemble:
Once baked crust has cooled slightly, layer in filling ingredients and then pour the custard on top.  Add chopped cheese and swirl with fork to evenly distribute ingredients.  Carefully place in middle of 350 oven, and bake until eggs are set and cheese is slightly browned, approximately 30 minutes or so.  Let stand for 10 minutes to set up and finish cooking.  Cut into four wedges.

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God loves you! ♥  (Don’t ever forget that!)

♥ coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com, or leave a comment below.

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