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.