Hash Brown, Tomato and Mozzarella Quiche
This clever quiche uses potatoes instead of dough for the crust. For little kids: Let them squeeze the moisture out the potatoes, measure and mix. For big kids: Let them pat the potatoes into the pie dish and grate the cheese.
- 2 teaspoons plus 2 tablespoons extra-virgin olive oil
- One 16-ounce package frozen shredded hash browns, thawed, excess water squeezed out
- Salt and freshly ground black pepper
- Cooking oil spray
- 6 large eggs, lightly beaten
- 3/4 cup single cream
- 1 1/2 cups red and yellow cherry tomatoes, halved
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup fresh chives, finely chopped
- 4 ounces light mozzarella, grated
Special equipment: a 9 1/2-inch deep-dish glass pie dish
1. Preheat the oven to 220°C. Coat a 9 1/2-inch deep-dish glass pie dish with 2 teaspoons of the oil.
2. Toss the hash browns, the remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl to mix well. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 200°C, and bake until golden brown, 20 minutes more; set aside until cool to the touch. Lower the oven temperature to 170°C.
3. Beat the eggs, half-and-half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Place the tomatoes, basil and chives on the crust, pour the egg mixture over them and top with the mozzarella. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes. Let cool for 20 minutes, then slice and serve.Copyright 2015 Television Food Network, G.P. All rights reserved. Cook's Note: It's important to squeeze out as much water as possible from the hash browns and to use a glass pie dish in order to ensure a crispy crust.