SHREDDED POTATO QUICHE Makes 8 servings “Real men” do eat quiche and here’s a very hearty and flavorful one! Start this recipe the night before you plan to serve it.
3 to 4 cups (12 to 16-ounces) frozen seasoned shredded potatoes (tiny Tater Tots or Crispy Crowns work great!) ¼ cup grated Parmesan cheese ½ cup sliced green onions ½ cup shredded Swiss cheese ½ cup shredded Monterey Jack cheese 1 cup shredded cheddar cheese ½ pound bacon (8-10 slices), cooked and crumbled 1 (3-ounce) can sliced mushrooms, drained ¼ cup (or more) sliced zucchini ¼ cup (or more) diced yellow or red bell pepper 5 eggs 2 cups half-and-half ¾ teaspoon salt ¼ teaspoon sugar 1/8 teaspoon cayenne pepper
PREHEAT BROILER. Coat a 10-inch pie plate with nonstick cooking spray. Place potatoes in pie plate and broil, stirring occasionally, until all side of potatoes are browned. Mash potatoes with fork to cover bottom of dish. Over potatoes, layer Parmesan cheese, green onions, Swiss cheese, Monterey Jack cheese, cheddar cheese, bacon, mushrooms, zucchini and bell pepper. Cover and refrigerate overnight.
Next morning: PREHEAT OVEN TO 375 DEGREES F. In a large bowl, beat together eggs, half-and-half, salt, sugar and cayenne pepper. Pour egg mixture slowly over top of refrigerated quiche ingredients. Bake 50-60 minutes, or until golden brown and knife inserted in center comes out clean. Remove from oven and let stand for 20 minutes before serving.
To keep from spilling, place the pie plate in the oven before completely filling with the egg mixture. Pour in the last cupful while dish is on the oven rack. Don’t be alarmed if all of the egg mixture doesn’t quite fit (it all depends on your actual dish size and the amount of potatoes and vegetables you use). It will still turn our great. You can leave out the bacon and substitute veggie sausage for vegetarian guests. Also chopped artichokes (not marinated) are a delicious addition to this quiche.