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Name: Hashed Brown Quiche
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c Heavy cream or one 12 0z.; 2 tb Grated parmesam cheese; 3 Lg. eggs; 1 c Shredded sharp cheddar; Paprika; 1/2 ts Soy sauce; 5 Med. potatoes, scrubbed and; 1 Med. onion, finely chopped; 1/2 ts Dry mustard; Fresh ground pepper to taste; 3 tb Chopped fresh parsley; 2 tb Vegetable oil

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INGREDIENTS

1 1/2 c Heavy cream or one 12 0z.
2 tb Grated parmesam cheese
3 Lg. eggs
1 c Shredded sharp cheddar
Paprika
1/2 ts Soy sauce
5 Med. potatoes, scrubbed and
1 Med. onion, finely chopped
1/2 ts Dry mustard
Fresh ground pepper to taste
3 tb Chopped fresh parsley
2 tb Vegetable oil

Servings

INSTRUCTIONS

Heat oil in a cast-iron skillet. Add onion and cook until translucent. Add potatoes, cover skillet with a lid and cook 5 to 7 minutes over low heat, stirring 2 or 3 times until potatoes are translucent and slightly browned. Meanwhile whisk eggs, cream, soy sauce, mustard and pepper in a bowl or blender until smooth. Heat oven to 350^. Remove skillet from heat. Using a spatula or wooded spoon, press potatoes over bottom and up sides like pie crust. Pour egg mixture into crust. Sprinkle evenly with cheddau cheese, chopped parsley, paprika, then parmesan cheese. Bake 40 to 45 minutes until fillin is set, crust is browned and cheese is bubbly. Cut in wedges to serve. Original Poster--Unknown Reformatted for MM:dianeE 6/23/93

NOTES

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Hashed Brown Quiche

1 1/2 c Heavy cream or one 12 0z. 
2 tb Grated parmesam cheese 
3  Lg. eggs 
1 c Shredded sharp cheddar 
  Paprika 
1/2 ts Soy sauce 
5  Med. potatoes, scrubbed and 
1  Med. onion, finely chopped 
1/2 ts Dry mustard 
  Fresh ground pepper to taste 
3 tb Chopped fresh parsley 
2 tb Vegetable oil

Heat oil in a cast-iron skillet.  Add onion and cook until translucent. Add  potatoes, cover skillet with a lid and cook 5 to 7 minutes over low heat,  stirring 2 or 3 times until potatoes are translucent and slightly browned.  Meanwhile whisk eggs, cream, soy sauce, mustard and pepper in a bowl or  blender until smooth. Heat oven to 350^. Remove skillet from heat. Using a  spatula or wooded spoon, press potatoes over bottom and up sides like pie  crust.  Pour egg mixture into crust. Sprinkle evenly with cheddau cheese,  chopped parsley, paprika, then parmesan cheese. Bake 40 to 45 minutes until  fillin is set, crust is browned and cheese is bubbly. Cut in wedges to  serve.    Original Poster--Unknown Reformatted for MM:dianeE 6/23/93

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Nutrition

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Serving Size: 1 Serving (24g)
Recipe Makes: 6 Servings

Calories: 106
Calories from Fat: 85 (80%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 1.1g
Cholesterol 19.8mg		6 %
Sodium 125mg		4 %
Potassium 33.7mg		1 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.4g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 106

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