I told Brian I'd make him a few things before we left town-- Rosemary Quiche, we'd make a gingerbread house, and lamb risotto. I made all three-- I plan to make pumpkin bread when I get back. This was one of our dinners earlier in the week (so he could have it throughout the week while I was busy with other things). And man, it was sooo good. I got the recipe from Imperrfections. I admit, I changed it a little, but it probably didn't need it. I just like trying things-- and I tend to add nutmeg to most egg based dishes.
But yeah, it turned out really good-- sorry for not having a picture of the entire thing. I admit I burned the crust a little, and it didn't look nearly as pretty from afar as it did upclose. I was also staaarving by the time this was finished since I made this and the gingerbread on the same day-- I spent the entire day baking and cooking (igloo cake, quiche, then gingerbread, we stayed up all night doing all of this. Brian's a saint to stay so long doing stuff like this with me...).
But great flavor, great texture. The hashbrown crust was so good too. And I love the combination of rosemary and bacon. I'm kind of tempted to do that all the time. Rosemary seems good with everything, to me-- though my roommate Karin might disagree.
We enjoyed our quiche with some frozen vegetables--but I'm pretty sure some salad would be good. We also had it for breakfast with some coffee. Excellent!
Bacon and Rosemary Quiche with Hashbrown Crust
Recipe Adapted from Imperrfections
1 red potato, shredded
1 white potato, sredded
3 TBS butter
1 tsp salt
1/4 C milk
1 tsp fresh rosemary, chopped
pinch of salt and pepper
4 slices thick cut bacon, cooked and crumbled
1/2 C shredded Swiss cheese
1/4 C onion, chopped
Oven at 450 degrees Farhenheit
Shred the potatoes with either a cheese grater or with a food processer, soak them in a bowl for 10 minutes to get rid of extra starch. Drain and squeeze the shreddings to remove as much moisture as possible from them. Use anything possible to do this.
After drying, toss shredded potatoes with butter and salt then press into the bottom and sides of a pie plate to form a crust. Bake for 20-30 minutes until it's lightly browned.
Whisk eggs with milk, rosemary, salt, and pepper in a large bowl. Mix in the bacon, cheese, and onion and pour into the hash brown crust. Make sure the filling is spread evenly then bake for 25-30 minutes.