This is a great recipe for Easter breakfast. You can make the crust ahead of time, and it is also gluten free. This is a quiche, but instead of having a pastry crust as the base, I used hash browns. My gluten-free clients love this recipe.
Hash Brown Quiche
1 1/2 cup of fresh made hash brown shreds or store bought
1/4 cup of melted butter
1/2 cup cream
3/4 cup steamed broccoli florets - bite size
1/2 cup red pepper – diced
1/2 cup yellow pepper – diced
3/4 cup Garlic Gouda cheese
Pre-heat the oven to 350 degrees. Put the hash browns in the pie pan, and press down into a crust. Brush the crust with butter. Bake in the oven for about 15 minutes.Then turn oven to broil, and broil the crust until it gets brown and crispy. At this point, you can cover it and refrigerate it until ready for use. Take out of the refrigerator and bring to room temperature. In a small bowl beat the eggs and cream together and add salt and pepper. Pour the egg mixture into the hash brown crust, add the broccoli, red and yellow pepper and top with cheese. Bake for 30 minutes or until the eggs are cooked and not runny. Let cool and serve with fresh fruit.
• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or firstname.lastname@example.org, or visit her new website at www.mealslikemom.com.