Spinach, Ham and Habanero Cheddar Quiche with a Potato Crust
Surprisingly light but healthfully hearty, this quiche is a hands down winner for a 'mish mash meal' at our house. Since my husband and I are both cooks, we are pretty good at making leftover night an over the top experience. I always have a stockpile of eggs on hand and with Easter having just passed I have a plethora just waiting to be used.
Our 'go to'?
Broke and busted, breakfast for dinner. Always delicious, filling and never quite dull.
Quiche is one of my favorites, simply because you can use what you have on hand. Crust can be made out of a number of things; pie dough, cracker crumbles, nuts or even mashed potatoes. For this occasion I decided it only fair to add a homemade hash brown bake at the bottom. Salting, seasoning and cubing my potatoes, I added a thin layer of cooking spray and baked those babies until they were just barely golden. Whip up your eggs with a splash of milk, chop your favorites and bake them until they brown.
I've had a lot of broccoli cheese quiches in my day so it was no surprise when I did a spinach, tomato and cheese spin off on my mom's famous quiche dinner. Cube your meat, cheese and veggies into similar sizes so every bite is equally as jaw dropping as the last. However, don't be afraid to throw your own mish mosh of flavors together. Ground sausage, cubed ham, double cheese, vegetarian; whatever you fancy most. Add mushrooms and green peppers for a veggie explosion or black beans and corn for a real Tex Mex mash up.Pick a cheese that suits your dish. If you are sticking to my recipe, don't let the habanero intimidate you. With a perfect bed of milky eggs and sweet tomatoes the heat was contrasted into coinciding flavor. Add a sprinkle of salt and a dash of pepper and you are in breakfast, brunch and late night heaven.
Spinach, Ham and Habanero Cheddar Quiche with a Hashbrown Potato Crust
3 Medium Red Skin Potatoes, Cubed
1/2 Teaspoon Season Salt
1/2 Teaspoon Black Pepper
Cooking Spray
10 Large Eggs
1/2 Cup Milk
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Curry Powder
1 Cup Cubed Ham Slices
1 Cup Spinach Leaves
1 Cup Diced Tomato
1 Medium White Onion, Diced
3/4 Cup Cubed Habanero Cheddar Cheese
Preheat oven to 350 degrees. Peel and dice potatoes into small cubes. Wash and place into a 9 inch wide, deep baking dish. Season with season salt, black pepper and cover with a coat of cooking spray. Toss until completely coated. Flatten potatoes until they form a crust covering the entire floor of the dish. Place into the preheated oven and bake for 20 minutes or until lightly golden and partially softened. Remove from oven and set aside. In a large mixing bowl crack eggs and add milk. Season with salt, ground black pepper and curry powder. Whisk together until eggs are fluffy and well blended. To eggs, add cubed ham, spinach leaves, diced tomato, diced onion and cubed habanero cheese. Gently stir until all ingredients are well mixed. Pour egg mixture evenly over par-cooked potatoes and place into preheated oven. Bake for one hour or until sides have browned and center is no longer watery. When fully cooked remove from heat and let sit for 5-10 minutes before serving.(About 8 Servings)
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