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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Hash Brown Quiche Recipe

Brought to you by Green Gables B&B

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Cook Time: 30 min	Prep Time: 40 min
Yield: 8 servings

Ingredients:
I am giving you the official recipe but you can tailor it as you like. The recipe has you make the hash browns I am not that ambitious and skip that step and use one package of "Simply Potatoes Southwest Style Hash Browns", Publix carries them in the Dairy Case, I buy a few bags and freeze them to have on hand. Also the receipe does not call for meat I like to add either ham or bacon. For ham use 8 oz of canned ham or have the deli dept give you an 8 oz chunk, you want to grate the ham on a grater. For bacon use a 12 oz pkg (or a 16 oz if you really like bacon) which you first cut up (the colder the bacon the better) into small pieces and fry til crispy. If you are using bacon you can drain off some of the fat and go directly to the hash brown part in the same skillet. I also like to add some vegetables (pre-cooked), leeks are wonderful in this as would be asparagus. Oh, do remember to let it sit for at least 20 minutes out of the oven so it sets. You can eat it before then but it will be runny.

Hash-Brown Quiche

-1/4 cup vegetable oil or 2 tablespoons vegetable oil plus 2 tablespoons bacon or sausage drippings.

-2 pounds (about 3 large) russet potatoes, peeled and grated.

- 1 small to medium onion, finely diced

- 3/4 teaspoon salt or more to taste

- 3/4 teaspoon freshly milled black pepper of more to taste

- 1 1/2 cups heavy cream

- 3 large eggs

- 1 to 2 tablespoons minced fresh chives

- 1/4 teaspoon dry mustard

- 1 cup grated pepper Jack, butterkase, swiss or sharp cheddar (I use 1 1/2 cups)

- Paprika

Preheat oven to 375

Instructions:
Warm the oil or drippings and oil in a heavy ovenproof 8 to 9 inch skillet (Cast iron skillets are perfect for this receipe) over medium heat. Add the potatoes and onion, stir to coat with the oil, sprinkle in at least 1/2 teaspoon each of salt and pepper, and pat the mixture down. Parcook the potatoes, scraping up and patting down several times, until golden, somwhat sticky, crispy in spots, and reduced by volume in half, about 15 minutes. Remove from heat. Press the potato mixture down around the bottom and up the edges of the skillet to form a crust about 1 1/2 inches high. A spoon helps in shaping it evenly.

Whisk together the cream, eggs, chives, dry mustard and 1/4 teaspoon each of salt and pepper.

Sprinkle the cheese evenly into the potato crust (if you are adding meat or vegetables now is when you would sprinkle them over the cheese). Slowly pour the cream mixture over the cheese (and whatever). Dust with paprika.

Bake for 25 to 30 minutes, until puffed and lighly browned and a small thin knife inserted in the center comes out clean. Let sit for at least 10 minutes (20 is better) to firm a bit before slicing. Cut into wedges and serve.

Enjoy!

Notes:
Add a side salad with a nice dijon vinegarette, a little pinot noir and you have dinner. Heaven for potato lovers

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