I’ve considered going vegan a few times. For one thing, it’s probably a lot
cheaper. I mean, a quality block of
cheese is easily twenty dollars. For
another, a lot of animals ARE treated in cruel and unusual ways just to make it
easier to collect their products in bulk.
And I know that you can get your protein from plant sources, I’m just not
ready to make the jump yet. I just
barely got myself to like spinach, and lentils are still kinda yuck. Maybe one day I’ll go full vegan, but not
yet.
That being said, this recipe is about the furthest from
vegan you can get – a hashbrown-crusted quiche.
I’ve only made this once, and next time I’m going to do a
couple things differently (browning the hashbrowns first, cooking it a little
longer), but overall I’m pretty pleased with how this turned out. It’s got veggies, it’s got protein, it’s
filling – pretty much everything you could ask for in a breakfast. The only thing it isn’t is photogenic. At least not for me. Maybe you could use your fancier camera and
your home studio with its flashy lighting and make it look better.
There aren’t really any tricky things to making this, so I
don’t see much point in writing an involved post. I mean, you know how to stir things,
right? And hopefully cut up veggies? And brown some hash? (haha…)
Instead, I’m going to share my [really-not-at-all] pro tip
with you: always pre-cut your veggies.
I’ve started doing this and it makes cooking so much
easier. I’ll get home from the store,
throw Stormageddon in his chair with some finger foods, and get chopping. It’s a bit of up-front work, but it makes
cooking so much easier because instead of “if I want to eat [that] I’ll have to
chop [this] first so why don’t I just eat a bowl of cereal” you can say, “hey,
I want [that]. I’ll just throw in these
pre-cut veggies!” Instant meal. And you eat more veggies. And for an added added bonus, the inside of
your fridge will look like it belongs to an actual grown-up, which is very
satisfying, if misleading.
Enough of this gay banter (imagine that said in a John
Cleese voice). Now it’s time for
something (short pause) completely different.
The Larch.
Not really. The
Recipe. Sorry, for some reason I’m
really feeling the “Flying Circus” vibes today.
Veggie Quiche with
Hashbrown Crust
|
Frozen hashbrowns
Cooking oil
Salt
Pepper
|
Butter
Flour
Eggs
Cream cheese
Milk
Sugar
Baking Powder
|
Mushrooms
Spinach
Broccoli
Green onion
Yellow onion
Bell pepper
Cheddar cheese
|
Pre-heat the oven to 400°
F
Line the bottom of a 13x9 pan with frozen hashbrowns
Add 2 Tb oil, salt and pepper to taste
Mix it all around – that’s what it’s all about
Throw your hashbrown mix into the pre-heated oven for about
15 minutes
While the ‘browns are cooking, mix 6 Tb butter with ½ C
flour, then set aside
In another bowl, mix 6 eggs, 8 oz cream cheese, 1 C milk, 1
tsp salt, 1 tsp sugar, and 1 tsp baking powder
Add the flour mix to the egg mix and stir until, well, mixed…
Add your pre-cut veggies!
I used 1 C mushrooms, 1 C spinach, 1 C broccoli, 1/8 C green onion, ¼ C
yellow onion, ½ C Bell Pepper (orange), and 1 C cheddar cheese (cubed). Mix well.
When your hashbrowns are ready, pull them out of the oven
and pour the egg mix on top.
Bake at 400°
F for 50 minutes uncovered. You’ll know
it’s done if it feels kind of spongey when you slice through it.
Enjoy!
*If I did this again I would probably fry up the hashbrowns
before throwing them in the 13x9; that way they’re nice and crunchy
