Asparagus, Goat Jack and Leek Quiche with Hash Brown Crust
Makes a savory, gluten free 10 inch pie.
2 medium red potatoes, boiled and shredded
quality margarine or butter, about 4-5 tbsp. total
1 medium leek, sliced and rinsed thoroughly, about 1 ½ c.
¾ c. finely diced red bell pepper
10 eggs
½ lb. asparagus, washed and diagonally sliced
1 ½ c. shredded goat jack cheese, or crumbled soft goat cheese
1 tsp. each dried tarragon and thyme
salt and freshly ground pepper
Preheat oven to 425.
Thickly butter the bottom and sides of pie plate. Press shredded
potatoes firmly and evenly on bottom and up sides. Salt and
pepper potatoes. Slide into oven on bottom rack to par bake while
you prepare quiche filling. Saute leeks and red pepper in 1 or 2
tbsp. margarine or butter. Beat eggs in large bowl until completely
blended and frothy. Stir in leeks, red pepper, asparagus, cheese
and seasonings. Remove crust from oven, pour in quiche filing,
and return to oven to bake approximately 35 to 40 minutes, until
quiche is puffed, center is firm, and potato crust is golden brown. Use a flexible metal pie spatula to serve.
Makes a savory, gluten free 10 inch pie.
2 medium red potatoes, boiled and shredded
quality margarine or butter, about 4-5 tbsp. total
1 medium leek, sliced and rinsed thoroughly, about 1 ½ c.
¾ c. finely diced red bell pepper
10 eggs
½ lb. asparagus, washed and diagonally sliced
1 ½ c. shredded goat jack cheese, or crumbled soft goat cheese
1 tsp. each dried tarragon and thyme
salt and freshly ground pepper
Preheat oven to 425.
Thickly butter the bottom and sides of pie plate. Press shredded
potatoes firmly and evenly on bottom and up sides. Salt and
pepper potatoes. Slide into oven on bottom rack to par bake while
you prepare quiche filling. Saute leeks and red pepper in 1 or 2
tbsp. margarine or butter. Beat eggs in large bowl until completely
blended and frothy. Stir in leeks, red pepper, asparagus, cheese
and seasonings. Remove crust from oven, pour in quiche filing,
and return to oven to bake approximately 35 to 40 minutes, until
quiche is puffed, center is firm, and potato crust is golden brown. Use a flexible metal pie spatula to serve.
