OK so here's the deal. That fabulous roasted chicken from night before last has left us with some great munchin' alternatives. I mean not even WE can't finish an entire 5 pounder in one sitting, and I know you're surprised to hear that.
I did a little research looking for new ideas on what to make and have come up with a couple, one being a great suggestion from my friend Lea that I'll be putting to use PDQ after I do a little grocery shopping. As it happens I had all the necessary ingredients available for this new fangled chicken pie so it made the top of the list.
Thawed hash browns are dried off and pressed into a pie plate then coated with butter and baked. The resulting crisp potato crust is topped with chicken, roasted Hatch green chiles, shredded sharp cheddar and dried onion flakes then topped with the usual egg and milk combination. Forty minutes later we were chowing down on this fabulous creation and enjoying every morsel. It is every bit as delicious as a traditional quiche with a pastry crust - maybe even more so.
Who would have ever thought one could make a pie crust out of shredded hash brown potatoes, but the Big Guy kept saying over and over - "boy is this good". He's right (but don't tell him, OK?). It is good and a perfect solution too for anyone with a wheat or gluten intolerance too. Just thought I'd give that a mention since last weekend we were entertaining a couple that can't eat wheat, dairy or refined sugar.
Potato Crust Chicken and Green Chile Quiche (adapted from Taste of Home)
4 cups frozen shredded hash brown potatoes, thawed
3 tablespoons melted butter
1 cup shredded leftover roast chicken
1/2 cup chopped roasted green chiles
1 cup shredded sharp cheddar cheese
1 cup milk
1/2 teaspoon salt
Coarse ground black pepper
1 tablespoon dried onion flakes
Salsa to garnish
Preheat oven to 425. Spray a pie plate with cooking spray. Using paper towels blot moisture from thawed hash browns and place into pie pan. Using a flat bottomed cup or large spoon, press hash browns up sides and onto bottom of dish to form a crust. Brush well with melted butter. Bake for 25 to 30 minutes or until lightly browned. Remove from oven and lower temperature to 350. Spread shredded chicken, green chiles and cheddar on top of crust. Beat eggs, milk, salt, pepper and onion flakes together until well combined. Pour onto other toppings in crust and bake for 35 to 40 minutes or until knife inserted into center comes out clean. Remove from oven and place on a cooling rack. Cool for 5 minutes before cutting. Garnish with salsa. Serves 6. Download Potato Crust Chicken and Green Chile Quiche
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