Indulge in a delightful culinary experience with this Quiche with Hash Brown Crust featuring a unique and crispy Hash Brown crust. Perfect for a leisurely brunch or a special breakfast, this savory dish combines the rich flavors of sausage, gooey cheese, and a golden hash brown base. Follow these simple...
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Bill Resident Chef
Additions
Western Style: instead of sausage you can do a western style using ham, onion and sauteed green peppers.
Spinach: do a spinache, ham, onion, and something like a guyerer cheese.
Just bacon and cheese? anything is possible many combinations.
Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.
Tom FounderIn a medium bowl gently toss the hash browns with the butter to coat.
Season with salt and pepper.
Press the hash browns into the bottom and up the sides of the plate to form a crust.
Note:
Keep the oven on same temperature for the later step.
In the meantime, sauté the ground sausage in a skillet (fry pan) over medium-high heat, breaking it up with a wooden spoon, until no pink remains (usually about 5 minutes).
Set aside to cool.
6 eggs
¼ cup of heavy cream
1 cup of cheddar cheese – shredded
1 cup of Monterey Jack cheese – shredded
2 green onions (scallions)
Pinch of salt (adjust if needed)
Pinch of pepper (adjust if needed)
Note:
No need to clean the bowl from the residue of potato to perfrom this step.
Then add sausage cooked in a previous step and stir it in.
Pour mixture on top of the hash brown crust.
Place to the preheated oven and bake for approximately 30 minutes.
Let slightly cool before serving.
Cut into wedges and serve.
Bill Resident Chef Tom Founder Tom Founder Tom Founder Bill Resident Chef Bill Resident Chef Tom Founder Tom Founder Tom FounderIf you want to add your review, you must log in.
Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.
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