quiche, upgraded

I've previously posted about the simplicity of making quiche, and some variations we tried for a party we had. Earlier this week I dropped a carton of eggs and half of them cracked, but I was able to salvage the insides. Since it's six eggs to a quiche, it was the logical thing to do.

Typically my quiche involve rolled out puff pastry, since it is easy, requires no extra prep, and it makes a nice flaky crust. Six eggs, glug of half and half, fillings and cheeses of choice, layer fillings and cheese, whip eggs and half and half, pour over fillings, bake at 350 for 45 min or until it's not so wiggly. I tried a different crust, one made from potatoes, because potatoes are both awesome and typically on sale around St. Patrick's day. I grated about a pound of potatoes, brought them to a boil, and then let them drain and cool a bit. I mixed them with a handful of parmesan and a tablespoon of melted butter, and then patted the mixture into place in a pie plate. I baked it at 425 for about 25 minutes, until it was brown and places and seemed cooked through.

For fillings, I got some baby bella mushrooms, some proscuitto, grape tomatoes, and chives. For cheeses, some good parmesan, some okay mozarella, and some fresh mozarella to cover it with. So the parmesan and normal mozarella went in like normal quiche, then I poured in the egg mixture as above, and then put a layer of fresh mozarella slices on the top.

It is really, really good.

On an unrelated note, I also got corned beef and cabbage, and then chuck roast was on sale, so I got stuff for beef stew as well. I also noticed that they had really nice cuts of brisket, not amazingly huge, for sale. Not sure if that's a St. Patrick's Day thing or regular, but I may have to get some and see what I can get it to do with just an oven.