After a failed attempt at making a dairy-free quiche crust for Phoebe (I cut back too much of the fat content and ended up with a crumbly mess), I read a recipe that included frozen hash browns (plain shredded potatoes) in the filling. I thought, Hmmm, that sounds good, but what about using hash browns for the crust? A quick search revealed that others have tried this. I believe Paula Deen may have created the original. However, she uses half a stick of butter! Also most recipes called for 3 c of hash browns, but I found that this made a very skimpy crust. Here's my version:
4 c frozen hash browns (defrosted)
2 T olive oil
6 large eggs + 1/4 c chicken broth (or 6 large eggs + 3/4 c heavy cream*)
1 c chopped cooked broccolini
shredded Daiya cheddar cheese (or regular cheese)
*After reading many recipes, I liked Martha Stewart's version, because with so little liquid, it was easy for me to substitute with chicken broth. Incidentally, if you find your liquid does not come up as high as you'd like, go ahead and pour in another beaten egg.
Defrost hash browns overnight in your refrigerator. Drain hash browns on paper towels.
|There were many cautionary notes in|
recipes about draining the potatoes
well. I found just pressing with a
paper towel (2X) did the trick.
Preheat oven to 400 degrees. Coat bottom of 9-inch pie plate with 1 tablespoon of olive oil. (I just rub it all over with my fingers.) Spread hash browns evenly onto bottom of dish to form crust.
Sprinkle remaining 1 tablespoon of oil and salt onto potatoes. Bake for 30 minutes. Crust should be slightly brown. Reduce oven temperature to 350 degrees.
Spread broccolini evenly over cooked crust. Pour eggs and chicken broth mixture into crust. Top with shredded cheese. Bake for 40 minutes or until eggs set.
|Regular cheese on half, Daiya cheese on the other half|