GOAT CHEESE, BACON, SUNDRIED TOMATO AND MUSHROOM QUICHE WITH HASH BROWN CRUST

FrankAndLola_Quiche_BIG

 

FRANK & LOLA’S AT MARGARITAVILLE BEACH HOTEL
ERIC TROUP
 

 
Quiche:
2 large eggs
8 oz. heavy cream
3 oz. goat cheese
1 oz. sundried tomatoes (rehydrated and chopped)
1 medium portabello mushroom (sliced)
2 oz. fresh spinach
5 slices bacon, chopped
2 Tbsp. fresh herbs (basil, thyme, parsley, chives, etc.)
Salt and pepper to taste

Place a medium size sauté pan over medium high heat and add olive oil when the pan is hot, add chopped bacon and cook until bacon is a little more than halfway done. Add the sliced portabello mushrooms and spinach to the panand suate for 1-2 minutes or until done. The mushrooms will soak up most of the bacon fat. When finished, drain the bacon, mushrooms and spinach on a paper towel. In a blender, add eggs, cream, goat cheese,salt and pepper. Blend on lowest setting for 10-15 seconds.

Crust:
10 oz. uncooked hash browns
3 Tbsp. butter, softened
1 large egg
Salt and pepper to taste

Preheat oven to 375 degrees. Lightly butter the sides and bottom of two 6” springform pans with the softened butter. Line the sides and bottoms with parchment paper. Make the sides slightly taller than the pan. In a separate bowl, mix the hash browns (make sure to remove any liquid from the potatoes,) egg, 2 Tbsp. softened butter, salt and pepper and mix thoroughly. Take half the mixture and add to one of the springform pans. Cover the bottom and the sides with the hash browns. Use the back of a spoon to make an even layer along the bottom and sides. Repeat with second pan. Place both pans on a sheet pan and bake for 18 minutes or until crust is set.

To assemble quiche:
In one of the hash brown crusts, place half of the sundried tomatoes, spinach, bacon, mushrooms, egg mixture and fresh herbs. Repeat for second quiche and bake for 30 minutes at 300 degrees. Test quiche by gently shaking the sheet pan that the quiche is on. If the outsides of the quiche are set, then it is done. Remove from oven and let rest for 5 minutes. Top with hollandaise sauce and serve with fresh fruit.