Disclaimer: This quiche tasted far, far better than its looks suggest.
I almost cried when I pulled this quiche out of the oven. It looked absolutely pathetic. The crust was unattractive and misshapen and the filling was super flat, both blunders for which I am solely responsible (I hate it when that happens). It's as if the universe was conspiring against me for this one. Fortunately, the universe (and I) couldn't screw up the taste--it was amazing.
The recipe came from a great new cookbook by Teeny Lamothe called Teeny's Tour of Pie, and it's a keeper. She used an innovative hash brown crust for her quiche, and I really wish I hadn't taken the lazy and quick way out and tried it instead of using a store-bought refrigerated crust (my first and last experience with that particular product, I must declare). This breakfast pie, as she calls it, was creamy and flavorful and just completely satisfying. Teeny used leeks and mushrooms in her pie, but I opted to use zucchini*, onions, and roasted red peppers. I'm sure you can use whatever veggies you like.
*Be absolutely sure you seed the zucchini before adding it into the mix--that section is full of water and will make your quiche soggy and separated, which is never good and always gross.
To be honest, it was hard to decide which recipe to feature in reviewing this cookbook, as it contains a plethora of enticing pies. There's even a snickerdoodle pie, which you know caught my eye, and there's an orange cream pie and a coconut cream pie that also looked and sounded really delicious. I might have to try another recipe...you know, for the sake of touting the cookbook. Not to spoil myself, of course. That would be so unlike me. :)
If any of those pies I listed sound good to you or if you're just a pie aficionado, you should add this cookbook to your collection. The pictures are gorgeous, the commentary is helpful, and it's just an all-around accessible book. I have an extra copy you can win if you leave a comment telling me your favorite kind of crust to make or eat. I'll leave the comments open for a week, until Tuesday, April 29th, then I'll contact the randomly selected winner shortly thereafter. Be sure to leave me some way to reach you. Good luck!
Breakfast Pie with a Hash Brown Crust
From Teeny's Tour of Pie
Makes 1 9-inch pie
- 3 tablespoons olive oil
- 3-1/2 cups peeled, shredded hash brown potatoes
- Salt and ground black pepper
- 1 tablespoon chopped fresh rosemary leaves
- 2 tablespoons unsalted butter
- 1 large leek, halved lengthwise, cleaned, and whites and light greens thinly sliced into half-moons
- About 8 ounces mushrooms, stemmed and cut into 1/4-inch slices (to equal 3/4 cups)
- 5 large eggs
- 3/4 cup heavy cream
- 1 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Heat the olive oil in a large skillet over medium heat.
While the skillet is heating, combine the shredded potatoes with 2 teaspoons salt, 1/2 teaspoon pepper, and the rosemary in a large bowl and toss to combine.
Add the seasoned potatoes to the hot skillet, spread them into a single layer, and cook, flipping once with a spatula, until they are crispy on both sides, about 10 minutes. Remove from the heat and let cool.
Melt the butter in a small skillet over medium heat. Add the leeks and mushrooms and cook until they are soft and lightly browned, 15 to 20 minutes. Remove from the heat and let cool.
Meanwhile, combine the eggs and cream in a large bowl and whisk together. Add salt and pepper and half of the grated cheese and whisk until incorporated.
Press the cooled hash browns into the bottom and up the side of a 9-inch pie plate. Spread the leeks and mushrooms over the bottom of the crust and top with the remaining cheese. Pour in the egg mixture.
Bake until the filling is cooked through and the top is nicely browned, 30 to 40 minutes. Serve immediately.
*This post was made possible thanks to some gift cards from Food Lion, one of North Carolina's best grocery stores. That said, all opinions found within any blog post of mine are entirely my own.