We are cooking with chef Angie Boedeker Angelas Cafe in Denison. Today we are making a meat and potato quiche fit for a king! And that would be dear ol dad!
Meat and Potato Quiche for Dads!!!
Hash brown crust:
Preheat oven to 400 degrees
3 cups grated, cooked potato or frozen hash brown potatoes, thawed and squeezed dry in towels
1 tablespoon melted butter
1 tablespoon Cajun seasoning
1/4 cup finely grated Parmesan
In a bowl, combine the potatoes, melted butter and seasoning, and toss to combine. Add the cheese and toss. Press the potato mixture into a 9 inch round glass pan, spreading to evenly cover the bottom and sides. Bake until the potatoes are golden brown, about 25 minutes.
Reduce heat to 350 degrees.
8 oz. breakfast sausage (I like spicy)
1 cup thinly sliced onions
1 tablespoon minced garlic
4 oz. can chopped green chilies
3 large eggs
1 cup milk
1/2 cup heavy cream
1/2 teaspoon hot pepper sauce
1/2 teaspoon ground black pepper
1 cup grated smoked Gouda cheese
1/2 cup grated cheddar
1/2 red or green bell pepper, ribs and seeds removed, and cut into thin rings
In skillet, cook the sausage over medium-high heat, stirring with a spoon to break up the meat, until browned, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of the fat. To the fat, add the onions and cook, stirring, until caramelized, 10-12 minutes. Add the garlic and cook for 30 seconds. Add the chilies and cook, stirring for 1 minute. Remove from the heat and let cool.
In a bowl, whisk the eggs. Add the milk, cream, hot sauce, salt, and pepper, and whisk until creamy. Add the cheeses and whisk to combine. Spread the sausage mixture evenly across the potato crust. Pour the egg-cheese mixture over the filling. Arrange the bell pepper rings across the top. Bake until the custard is set, puffed and golden brown, 25-30 minutes. Remove from oven and let cool for 15 minutes before serving. Cut into even slices and serve...
Happy Father's Day!!!!
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