Prosciutto and Gruyere Quiche with Hash Brown Crust
serves 4
Ingredients
- 40 oz frozen hashbrowns, thawed and squeezed dry
- 5 T butter, melted and cooled
- 2-1/2 lg eggs, beaten
- 2/3 t onion powder
- 2/3 t garlic powder
- 5 T butter
- 2 C mushrooms, sliced thin
- 1 lg leek, sliced thin
- 1 ea red pepper, diced
- 15 oz marinated or brined artichoke hearts, drained and chopped
- 20 sl prosciutto ham or bacon, diced small
- 20 lg eggs, beaten
- 3-3/4 C heavy cream
- 2-1/2 t kosher salt
- 5 C Gruyere cheese, grated
Instructions
- To make the crust: Mix together the hash browns, the melted and cooled butter, the onion powder, and the garlic powder. Season to taste. Press into the bottom and sides of a parchment paper-lined and greased springform pan, then bake at 400 for 25 to 35 minutes, until golden and crispy.
- To make the quiche: Saute the leeks, red pepper, and mushrooms in 5 T butter until the leeks are translucent, then add the Prosciutto and cook until crisp. Mix together the eggs, cream, and salt and pepper, then add the veggies and Prosciutto, the artichoke hearts, and the cheese. Season to taste.
- Pour the mixture into the crust, then bake on a baking sheet at 400 uncovered for 45 minutes. Cover loosely with foil and continue baking 10-20 minutes until golden brown and firm in the center. Cool for 10 minutes.
- Plate, slice, and serve hot.
Source: www.thefreshcooky.com