Hashbrown bottomed Vege Quiche

Craving a good simple quick fix dinner / brunch option but too lazy to get into the long drawn process of making it?

Well , here is my perfect hash brown bottomed vegetable pie , which is wholesome & very easy to make . You can choose to make a non vegetarian version as well by adding diced chicken / bacon or prawns into the filling but here we choose to hero the seasonal vegetables and make its as classic still . The beauty of this quiche is the crispy based hash brown , which makes it more textural and filling .

In my opinion , this tastes like a cross between a hash brown, a quiche and potato au gratin.

In other words a marriage made in heaven.

Take a look ..

Things you will need ( Makes a 6 inch quiche )

• 03 large potatoes , grated

• 2 tbsp. unsalted butter - melted

• 02 tbsp. flour

• Assorted seasonal vegetable ( I used a combination of mushroom , peas , carrots , onion and cherry tomatoes )

• 01 tsp garlic , finely chopped

• 3 large eggs

• 1/2 cup milk

• 3/4 cup cream

• Feta Cheese

• Tsp of finely chopped rosemary

• Oil to spray / brush on the crust

• Pinch of freshly grated nutmeg

• Salt and pepper to taste

Steps to follow

• Peel and grate the potatoes - Now , rinse them well under running water until the water runs clear and you have removed all the starch . Place the grated potato into a muslin cloth and squeeze all the excess water out of it .

• Place the potato into a large bowl & add in the melted butter , salt, flour and mix.

• Pour the potato into the pie dish . Using the base of a glass , spread the hash browns over the base and side of the pie dish - ensure you pat the potatoes down firmly so that the crust is fairly packed. Spray the hash brown crust with oil spray and bake the crust for 30 minutes @ 180 degrees . When the crust is light golden brown , remove from the oven and cool .

• To prepare the filling , melt 1/2 tbsp. butter in a frying pan over medium heat and sauté the garlic along with the assortment of vegetables - Remove from heat and set aside to cool.

• In a bowl , mix the egg , milk , cream , nutmeg , salt and pepper and season well.

• Scatter the vegetable mixture across the base of the hash brown followed by the cheese and then pour the egg mixture in. Return the quiche to the oven and bake at 180 degrees celsius for another 25 mins or until the filling looks set .

• Serve hot , topped with rosemary.