Suffice it to say we've been obsessed with everything eggs, as evidenced by everything from breakfast tarts to our search for stylish Easter egg cups. The eggcellent endeavor has yet to end: I flipped for this eggy, cheesy vegetable quiche that staff member Garrick made over the weekend. I love quiche to begin with — but it's the baked-til-crisp potato hash crust that I've completely fallen for. To see how the quiche got its unique crust, read more.
For the filling, Garrick included mild-flavored enoki mushrooms.
The quiche also included a mixture of parmesan, Emeril's Essence seasoning, leeks, and mushrooms.
Made-from-scratch potato crust was molded into a deep pie dish and baked. A potato ricer helped to extract unnecessary moisture from russet potatoes.
The crisp and golden leek and mushroom quiche.
Temperley London
Robe Di Firenze
Goldmajor
Another winner!
1That crust looks awesome. I love hash browns, especially when they're super crispy.
2I love the idea of that crust, I can't wait to give this a try!
3That is such a smart and yummy idea!
4The crust looks burnt to me. Did it taste over-cooked?
5I'm def. trying this!
6Re overcooking crust: It tasted fine, although that definitely was close. Next time I make this I will do 2 things: (1) more filling, so less crust exposed and less likelihood of overcooking. (2) Possibly cover the crust edge in aluminum foil when cooking with the filling to protect it.
7
Garrick, this looks so delicious! I will have to give this a try!
8This looks sooo yummy
9Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.