Raise your hand if you love eating breakfast foods not just for breakfast but also breakfast for dinner! I am that girl and I know Tiger has no sense of foods being for eating for a creation meal, and you know what he is completely correct on that. This feeding I wanted to create something that could be made for both the meat eaters and the non meat eaters, would feed a large crowd, that freezes well with any leftovers, and can be eaten when ever you like.
As with most recipes I am all about adding in as much veg as possible so you know I had to do just that. This recipe does call for meat but let me tell you when I say you can leave it out making it completely vegetarian. Added bonus is that this is a gluten free friendly meal, although I must admit I just love me some hash brows with my breakfast and wanted to figure out how to get those in. Here is what you need to get to cooking!
- We are going to start with the quiche potato hash brown crust first. Because potatoes contain a lot of liquid in them, please please please do not skip this step! Add your shredded potatoes in a colander or strainer and add in the full tablespoon of salt. This helps draw out the moisture and it also seasons the potatoes. Allow the liquid to drain for about 10 minutes so you don’t end up with a soggy crust after it has baked.
- Now is a good time to preheat the oven to 375 degrees F. Nothing worse then waiting around for the oven to heat up after you have put everything together.
- While the potatoes are draining, I like to move on to cooking the onion. Add the onions to a medium pan with about 1 teaspoon of oil and allow the onions to cook until they have cooked through. This process takes about 8-10 minutes to really allow the onions to slowly cook and brown. This process allows the liquid to cook out and the sugar from the onions to help in the browning process.
- Using a dish cloth place the potatoes inside of a clean dish cloth and squeeze out as much liquid as you can. You may find it helpful to do this in two small batches. I find this is great way to get some stress out too, if that is something that you may need, added bonus, lol!
- Once you have squeezed all the liquid from the potatoes add them to a large bowl adding in the cooked onions. Add in the garlic powder, black pepper, fresh parsley or dried, and dried thyme.
- Using a 10 inch spring form pan if you are up for the task of getting it out of the pan or use the ever so friendly and approachable medium glass casserole dish. The key here is that you want to generously butter or oil your baking dish. You want to see a shiny coating on every part of your baking dish so the potatoes do not stick, plus this helps to crisp them up a bit during the first bake.
- Press in the potato mixture into an even layer into your pan. Make sure that your potato layer is thick enough so the egg mixture does not seep out. If it does, it honestly is not the end of the world. As long as it tastes good then that’s what matters!
- Add the baking dish with the potato crust into the over cooking for 15 to 20 minutes until the potato crust looks a bit dry in comparison to how it looked before you put it in.
- With the crust baking in the oven let’s move on to preparing the filling. If you are going to use precooked sausage you can brown it first or you can skip that step if you like. I like to brown my sausage, it awakens the flavors more in my opinion. Also if I am making it so I can eat a piece I brown, cook, and season up about 10 ounces of mushrooms with a tone of garlic powder, salt and pepper, and a bit of sage. Yes there are times that he has to eat what I cook cause…yeah!
- Add the eggs to a large bowl and using a hand mixer beat the eggs for about 1 minute. You will notice the eggs starting to get foamy, frothy and thicken. That is what you want to see, your heading in the right direction!
- Add in the greek yogurt, one teaspoon of salt, pack of thawed spinach that has been squeezed to remove the excess water, and buttermilk to the egg mixture beating for an additional 1 minute more.
- Once the potato crust comes out of the oven pour in the egg mixture. Sprinkle your cheese of choice to the top and add back into the oven to cook and additional 20 to 25 minutes until the center no longer jiggles and is set.
- Allow to sit for about 5 minutes allowing the potato starch to set up a bit making it easier to cut. Enjoy with a nice salad or even a side of roasted veg that you can roast along while the potato quiche is baking.
- Enjoy anytime of day because its that good and added bonus is that this freezes really well to have on hand for those days or nights that you are just not feeling having to cook anything up!
Tiger Feeding Feedback
When I was younger my God brother made a quiche in his home economics class one day. He brought it home to his family and I ate some for dinner that night. Since then I have loved this dish but my mom didn’t know what it was and wasn’t about to waste her good money on experiments. When I saw this meal it immediately took my back to the day he brought the quiche home. It looked like cake to me not only because of the shape but because I had long craved that meal for many years. I guess that’s the unspoken bond me and my Babygirl have. Needless to say I had it for breakfast , lunch, and dinner. The mix of ingredients were perfectly blended. And again I can think she mixed in some greenery to make it wholesome, but I didn’t care I was just happy to remember that childhood memory. It was a wonderful mix of pleasure that myself personally ate breakfast, lunch, and dinner. Thank you Nic Love!!