Country Quiche With Idaho Potato Hash Brown Crust
Makes 6 servings
FOR THE CRUST
1-1/2 cups peeled, diced Idaho russet potatoes
1/4 cup minced onions
1/4 cup chopped red bell peppers
1/4 cup chopped green bell peppers
1 egg, beaten
2 teaspoons chopped parsley
Salt and freshly ground black pepper
Hot sauce
2 teaspoons shredded mozzarella cheese
FOR THE FILLING
1/4 cup chopped onions
1 1/2 cups chopped boiled shrimp
1 cup half-and-half
4 eggs
1 teaspoon Dijon or Creole mustard
Pinch of grated nutmeg
Salt and freshly ground black pepper
Hot sauce
1 cup shredded Swiss cheese
6 tomato slices
To make the crust: Preheat the oven to 375 degrees. Coat a 9-inch quiche or pie pan with cooking spray. Combine in a bowl all the crust ingredients
except mozzarella. Season with salt, pepper, and hot sauce. Stir to mix.
Press the mixture evenly on the bottom and up the sides of the baking pan.
Bake for 10 to 12 minutes. If the edges of the crust begin to brown, cover
with a piece of aluminum foil.
Remove from the oven and immediately sprinkle the crust evenly with the
cheese. Return to the oven and bake just until the cheese melts, about two
minutes. Remove from the oven and set aside. (You may want to run a thin,
small knife around the edges of the crust to loosen it a bit.)
To make the filling: Sprinkle the onions on the bottom of the crust. Arrange
the shrimp evenly on the crust. Combine the half-and-half, eggs and mustard
and whisk to blend. Season with salt, pepper and hot sauce. Pour the mixture
into the prepared shell and top with the Swiss cheese. Bake for 20 to 25
minutes, arrange the tomatoes evenly over the pie filling and bake for
another five to eight minutes, or until a toothpick inserted in the middle
of the quiche comes out clean.
Cool a bit before slicing to serve.