Whoever said a quiche needs to have a pastry crust should think a little outside the box every once in a while. If you're the kind of person that is a trifle adventurous while being somewhat challenged in the pastry making department or if you're trying to accommodate someone with a gluten intolerance, then what I'm about to tell you is likely to make your day.
Hash browns from the freezer, defrosted, mixed with melted butter and pressed into a pie plate will make a more than passable substitute for pastry. We've done it once before and made a Chicken and Green Chile Quiche way back when and I did it again with this Italian version, loaded with crumbled hot Italian sausage, chopped bell peppers and mushrooms, all nestled in a creamy eggy custard.
In fact, I'll be making another one again very soon too with bacon, onion and Swiss cheese, and again with Ham and cheddar, and again with mushrooms and fontina and again and again because once I find something Big Guy really likes, I'm honor bound to test my imagination and his taste buds. Just sayin'.
Italian Quiche with Hash Brown Crust from JBug’s Kitchen Antics adapted from Simply Potatoes
4 cups frozen hash brown potatoes, thawed
3 tablespoons melted butter
1/2 pound crumbled Italian sausage (I used hot)
1/2 cup chopped assorted mini bell peppers
1/4 cup chopped onions
1/2 cup chopped mushrooms
Salt and coarse ground black pepper
1 cup half and half
2/3 cup grated cheese (I used cheddar and Monterey jack)
Preheat oven to 425. Spray a quiche pan or pie plate with cooking spray. Blot moisture from hash brown potatoes using a paper towel. In a medium bowl, toss together hash browns and melted butter. Press into bottom and up sides of pan to form a crust. Bake for 25 to 30 minutes or until golden.
Meanwhile in a non-stick skillet, cook Italian sausage until browned. Add peppers, onions and mushrooms and cook until vegetables are softened. Set aside to cool while crust is baking. When crust is cooked, reduce oven heat to 350. Place meat mixture on top of baked crust.
Beat together eggs and half and half until well mixed. Season with salt and pepper. Pour egg mixture over sausage and bake for 20 minutes or until filling is almost set. Sprinkle cheese on top and bake for additional 5 minutes or until cheese is melted. Makes 6 servings.
Two years ago - New Mexico Style Potroast with Cornbread Griddle Cakes