Mushroom and Shallot-Hash Brown Quiche
Serving Size: 8
Nutritional Information: per serving: 288 cal., 23 g fat (11 g sat. fat), 10 g carbo., 144 mg chol., 12 g pro., 1 g fiber, 495 mg sodium. Daily RDA values: 10% vit. A, 4% vit. C, 20% calcium, 6 % iron.
|3 cups||refrigerated shredded hash browns|
|1 cups||Gruyere cheese, shredded|
|1/4 teaspoons||ground nutmeg|
|1 tablespoons||chopped fresh thyme (or 1 tsp dried thyme, crushed)|
|2||green onions, thinly sliced|
|1 cups||half and half or light cream|
|1/3 cups||shallots, chopped|
|8 ounces||sliced mushrooms|
|3/4 teaspoons||salt, divided|
|1/4 cups||butter, melted|
|1 tablespoons||all purpose flour|
- Preheat oven to 450°F. In a medium bowl toss together hash browns, butter and 1/4 teaspoon of the salt. Transfer hash brown mixture to a 9-inch pie plate, pressing into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes or until golden brown and starting to crisp. Reduce oven temperature to 350°F.
- Meanwhile, in a large skillet cook bacon until crisp. Drain, reserving 1 tablespoon of the drippings. Crumble bacon; set aside. Cook mushrooms and shallot in the reserved drippings over medium heat for 3 to 5 minutes or until tender but not brown. Cool slightly.
- In a large bowl combine eggs, half-and-half, green onions, thyme, nutmeg and remaining 1/4 teaspoon salt. Stir in mushroom mixture and bacon. In a small bowl toss together cheese and flour. Add to egg mixture; mix well.
- Pour egg mixture into hash-brown-lined pie pan. Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.