CJ is a friend of mine and we occasionally exchange horror tales of life(glitter bombs gone wrong, zombie run team names etc). At our last catch up he mentioned he had been making some bomb ass quiche. As someone who has never successfully made quiche(and honestly most of the quiche I’ve eaten in my life has been pretty mediocre), I was curious as to his secrets. THEN he told me something crazy and told me that crust wasn’t made of flour, but rather hash-browns. It called to me, so I decided to make it. I was too lazy to look up a recipe and based this on CJs description and what I had laying around.
I think this could a delightful meal no matter what your dietary restriction (can use silken tofu instead of eggs).
This is a not a recipe per se, but rather an exposition of technique with some added suggestions. I’ll admit this is probably not everyone’s ideal way to learn how to make something, but I think reading recipes like this has taught me to cook better.
King of Quiches
Preheat the oven to 400 F.
Shred some potatoes (2-3 medium size potatoes depending on the size of your pan. I used a food processor with a shredder attachment which saved a lot of time and mess for me, but I’ve made this recipe with just my shredder before and it turned out well. Dump the shredded potato onto a tea towel (or I suppose if you are doing this by hand shred it directly onto the tea towel). Wring the potatoes out over your sink to the best of your abilities. Open the little tea towel after a few minutes to mix up the potatoes a little to make sure you are getting as much water out as possible.
Put the potato shreds in a microwave safe bowel. Add salt, pepper, garlic powder and whatever other spices you want. Mix potato shreds well. Microwave on high power for ~2-2:30 min.
Take the shreds (you may have to wait for them to cool a bit) and spread them out in your removable bottom pan (tart pan always works well). Put that pan on a larger cookie sheet so it’s easier to pull the pan in and out of the oven. Using your hands or the back of spoon pack them onto the sides (~1inch up the side of the pan if using a larger pan) and on the bottom creating your potato crust.
Bake for 20+ min until the potato shreds take on a golden hue. Crusty = delicious!
Meanwhile… make the filling
Investigate the depths of your fridge/freezer/cupboard. Try and find a salty-fatty component. Perhaps this is siracha cashews, perhaps this is some left over grilled chicken you have in your fridge. Dice it and some vegetables/whatever you have into approximately the same size. Onions and garlic? Sure. If that’s what you want.
Heat some oil in a pan on medium heat. Sautee everything together. Season with salt and pepper. When it has a bit of color on it, it’s done. Let cool off.
Beat together 4 eggs with a bit of milk and/or cream.
Your crust should be done by now. Pull your cookie sheet out of the oven. Spread your veggie mixture evenly on the bottom of the potato crust. Pour the egg mixture on top. Top with fresh herbs or a bit of shredded cheese.
Turn oven down to 350 F and put whole cookie sheet with quiche back in the oven. This will catch any drippings.
Cook until egg is set (shouldn’t really jiggle much) and top may be light brown if you used shredded cheese. Mine only took about 15 minutes.
Let cool for at least 10 minutes before taking out of the pan. Enjoy warm or room temperature. Stores well in the fridge for ~5 days. For me this was about 4 servings accompanied with a small side salad.