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Breakfast Casserole - Quiche A basic recipe with many variations **Potato Crust (instead of pie dough crust)
Grate about 3 medium sized brown potatoes. Soak and rinse in warm water until water is clear and potatoes are white, about 5 min. Drain and dry as well as possible. Mix together 1/2 t salt, dash pepper, 1 egg and 2 T flour. Toss with potatoes. Melt 1/4 c butter or fat in skillet or pie pan. Press potato mixture in and prebake about 10 minutes while you mix up rest of casserole. Fill as you would a prebaked pie crust and proceed. *Egg mixture
4 eggs 1 c whole milk 1 c heavy cream 1/2 t salt 1/4 t ground white pepper pinch of freshly grated nutmeg -Filling options **cubed or grated cheese and ham (saute ham to remove liquid) **1/2 lb ground sausage cooked with onion and 1/2 t thyme, 2 large apples peeled and cubed, cheddar or swiss cheese **polish sausage (slice and saute), cheddar and parmesan cheese. **8 oz bacon or prosciutto, 4 oz gruyere cheese Make a partially baked single crust pie shell, baked until light golden brown. Add dry fillings to fill about 1/2 full. Mix egg mixture and pour over until about 1/2 inch below the rim of the crust. Bake at convection bake 375* 32-35 min, until light golden brown and the center feels set but soft like gelatin. Let stand about 10 min before serving. |
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