I’m a crustless quiche type of a person. I like most crusts (especially with different pies), but for some reason I don’t quite like crusts in quiches. I found this Hash Brown Quiche recipe on allrecipes.com and decided I wanted to revise it a bit. I made it a bit more ethnic:-) I made this for a brunch recently, and it’s great because you can bake this a day before and reheat the day after. It also freezes well so that’s a huge plus!
This will yield (2) 9-10 inch deep pie dish
- 6 cups shredded hash brown potatoes
- 2/3 cup butter, melted
- seasoning salt to taste
- 1 cup frozen edamame
- 1 cup frozen sweet corns
- 1/2 cup chopped onion
- 2 cup shredded Cheddar cheese
- 6 eggs
- 3/4 cup milk
- 1 to 1-1/2 teaspoons powdered cumin
- salt and pepper to taste
- Preheat oven to 425 degrees F (220 degrees C).
- Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Equally divide the onions, edamame and corns between the 2 pie dish. Bake in preheated oven for 20 minutes, or until beginning to brown.
- In a separate bowl, whisk together eggs, milk, cumin, salt, and pepper. When crust is ready, spread cheese mixture on the bottom, then cover with egg mixture.
- Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
- Let the quiche sit for about 10-15 minutes before slicing
Note: This is filling yet doesn’t feel heavy. You can add any variations of vegetables or meat in the filling, and also use different types of shredded cheese. Be creative as you can be!! As I said before, this is a great brunch food because you can prepare ahead of time.