Potato Crusted Southwestern Quiche
I was in junior high the first time I had Quiche, My friend and I had her mother drop us off at this little tea room for lunch. We thought we were so grown-up and sophisticated sitting there sipping on tea and looking over the menu.
So the waitress came over and asked if we were ready to order and my friend proclaimed, in a very ladylike voice, “I’ll have the quickie of the day”. The kind waitress said of course, “the Quiche is excellent today”. Still trying to be very grown-up and sophisticated, we finished our lunch and I never forgot how to pronounce Quiche!
2 1/2 cups shredded potatoes, Simply Potatoes hash browns
4 oz can diced green chilis, drained
1 cup monterey jack cheese, shredded
1 cup lean ham, diced
3/4 cup milk
1/4 tsp cayenne pepper
1/4 tsp salt
pepper to taste
Preheat oven to 425 degrees.
Spray a 9 inch pie plate with oil spray. Spread out potatoes over the bottom of the pie plate, mashing down lightly and spray top of potatoes generously with oil spray. Bake for 30 minutes until the edges start to brown.
Remove potato crust from the oven and let cool for 15 minutes. Reduce oven to 350 degrees. In the meantime, combine ham, cheese and green chilis.
In a small bowl whisk together eggs, milk, salt, pepper and cayenne pepper. Spoon ham mixture on the potato crust and then pour egg mixture over the top.
Bake at 350 degrees for 30-35 minutes, until knife comes out clean from the center of the Quiche. Let sit a few minutes before serving.
This is a great dish for breakfast, lunch or dinner. Just pair it with fresh fruit for breakfast or a salad for lunch or dinner.
I used skim milk and usually use skim whenever possible when a recipe calls for milk.