{"id":10451,"date":"2013-03-18T00:01:35","date_gmt":"2013-03-18T04:01:35","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=10451"},"modified":"2013-03-17T22:18:11","modified_gmt":"2013-03-18T02:18:11","slug":"at-home-with-gch-meatless-mondays-hashbrown-crusted-quiche","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2013\/03\/18\/at-home-with-gch-meatless-mondays-hashbrown-crusted-quiche\/","title":{"rendered":"At Home with GCH – Meatless Mondays – HashBrown Crusted Quiche"},"content":{"rendered":"

Here on our At Home with GCH<\/strong> blog, Mondays are always focused on healthy but oh-so-yummy<\/em>! recipes.\u00a0 This month we are going to spotlight vegetarian<\/strong> dishes.\u00a0 Each Monday will actually be a Meatless Monday!\u00a0 This week we are making quiche<\/strong><\/em>!\u00a0 Oh, yum!\u00a0 But in light of our healthy but oh-so-yummy<\/em> inclination, we are substituting a shredded potato crust for a pastry crust.\u00a0 So delicious…so easy…so nice and crispy!\u00a0 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.\u00a0 This along with a simple salad (we had spinach-strawberry salad with ours) makes for a filling\u00a0yet\u00a0light supper.\u00a0 You certainly can exchange different veggies and cheeses for the spinach-tomato-fresh mozzarella combination in this recipe.\u00a0 During the spring and summer, we often have quiche once each week on our menu.\u00a0 It is quick and nutritious; and, if I prepare different varieties from time to time, no one gets bored!\u00a0 I would love to hear about your quiche if you make a different variety!\u00a0 Enjoy!\u00a0<\/span><\/p>\n

\"IMG_0184\"<\/a><\/p>\n

Caprese Quiche with Hash Brown Crust<\/strong> <\/span>(makes 4 generous servings)<\/p>\n

Crust<\/strong><\/span>:
\n3 cups frozen hash browns, thawed
\n2 tablespoons butter, melted
\n1\/4 cup grated Parmesan cheese
\n1\/2 teaspoon kosher salt
\n1\/2 teaspoon freshly ground black pepper
\nPreheat oven to 425. Thaw hash brown potatoes, and blot between paper towels to remove excess moisture.\u00a0 Combine in mixing bowl with melted butter, Parmesan cheese, and seasonings.\u00a0 Lightly grease 9″ glass pie plate.\u00a0 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.\u00a0 Bake for 15-20 minutes until lightly browned; do not let burn!\u00a0 When done, remove from oven.\u00a0 Place on a cooling rack\u00a0and allow to cool slightly.\u00a0 Reduce oven temp<\/strong> to 350.<\/p>\n

Filling<\/span><\/strong>:
\n1 medium sweet onion, diced
\n2 teaspoons olive oil
\ngood-sized handful (12-14 grape tomatoes), chopped
\n1\/2-3\/4 cup fresh spinach leaves, sliced 1\/4″ slices
\n1 heaping tablespoon chopped garlic (I use jarred)
\nHeat olive oil in medium-sized saute pan over medium heat.\u00a0 Add diced onions and cook for 6-7 minutes until softened but just slightly browned.\u00a0 While onions are cooking, chop tomatoes (drain away any excess juice).\u00a0 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.\u00a0 When onions are ready, add tomatoes, spinach, and garlic.\u00a0 Saute for 1-2 minutes, stirring constantly, until spinach has wilted.\u00a0 Remove from stovetop and allow to cool.\"IMG_0189\"<\/a><\/p>\n

Egg Custard<\/span><\/strong>:<\/p>\n

4 large eggs, lightly beaten
\n3\/4 cup 2% milk
\n1\/2 cup ricotta
\ndash of Kosher salt
\n1\/2-1 teaspoon freshly ground black pepper
\n1\/4 cup breadcrumbs
\n1 cup fresh mozzarella balls, rough chopped
\nTo the eggs, add the milk, ricotta, seasonings, and breadcrumbs; whisk together until smooth.<\/p>\n

To assemble<\/strong>:
\nOnce baked crust has cooled slightly, layer in filling ingredients and then pour the custard on top.\u00a0 Add chopped cheese and swirl with fork to evenly distribute ingredients.\u00a0 Carefully place in middle of 350 oven, and bake until eggs are set and cheese is slightly browned, approximately 30 minutes or so.\u00a0 Let stand for 10 minutes to set up and finish cooking.\u00a0 Cut into four wedges.<\/p>\n

\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014-<\/p>\n

God loves you! \u2665\u00a0<\/span> (Don\u2019t ever forget that!)<\/p>\n

\u2665<\/span> coleen<\/p>\n

_________________________________<\/p>\n

If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com,<\/a> or leave a comment below.<\/p>\n","protected":false},"excerpt":{"rendered":"

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.\u00a0 This month we are going to spotlight vegetarian dishes.\u00a0 Each Monday will actually be a Meatless Monday!\u00a0 This week we are making quiche!\u00a0 Oh, yum!\u00a0 But in light of our healthy but oh-so-yummy inclination, we are substituting a […]<\/p>\n","protected":false},"author":20,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[15],"tags":[9296,2051,235,1287,425,2050,483,1944,2049,992,1101],"class_list":["post-10451","post","type-post","status-publish","format-standard","hentry","category-at-home-with-gch","tag-at-home-with-gch","tag-caprese","tag-coleen-hayden","tag-gch","tag-girlfriends-coffee-hour","tag-hash-browns","tag-healthy-but-oh-so-yummy","tag-meatless-monday","tag-quiche","tag-spinach","tag-vegetarian","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p39pHp-2Iz","jetpack_sharing_enabled":true,"jetpack_likes_enabled":false,"_links":{"self":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/10451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/comments?post=10451"}],"version-history":[{"count":6,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/10451\/revisions"}],"predecessor-version":[{"id":10456,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/10451\/revisions\/10456"}],"wp:attachment":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/media?parent=10451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/categories?post=10451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/tags?post=10451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}