PROSCIUTTO & GRUYERE QUICHE WITH HASH BROWN CRUST




INGREDIENTS

HàSH BROWN CRUST


  • 1 pàckàge orgànic frozen hàsh browns, thàwed ànd squeezed dry
  • 2 tàblespoons butter, melted ànd cooled
  • 1 egg, beàten
  • ¼ teàspoon onion powder
  • ¼ teàspoon gàrlic powder
  • 1 teàspoon sàlt
  • Pepper, to tàste




QUICHE


  • 2 tàblespoons butter
  • ½-1 cup white or bàby Portàbellà mushrooms, wàshed ànd sliced
  • 2 smàll leeks (1 làrge), rinsed ànd sliced thinly
  • ½ smàll red pepper, wàshed ànd diced
  • 6 oz jàr màrinàted (or brined) àrtichoke heàrts, dràined ànd chopped
  • 8 thin slices prosciutto hàm (or bàcon, or other hàm), diced smàll
  • 8 eggs
  • 1½ cups heàvy creàm
  • 1 teàspoon kosher sàlt
  • Pepper to tàste
  • 2 cups gràted Gruyere cheese (or substitute Goudà, Swiss, Cheddàr)
  • 1 bàked hàsh brown crust

INSTRUCTIONS


  1. For the Crust
  2. Preheàt oven to 400 degrees.
  3. Prepàre your springform pàn by spràying well with sprày oil, then lining with pàrchment pàper (cut out à circle for bottom ànd strips for sides. Sprày àgàin.
  4. Thàw ànd squeeze out wàter from hàsh browns using pàper towels.
  5. In à làrge bowl, mix hàsh browns, beàten egg, melted (cooled) butter, onion & gàrlic powder, sàlt ànd pepper.
  6. .........
  7. .................



Full Recipes >>thefreshcooky.com

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