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Your Home and Lifestyle

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POTATO CRUST QUICHE

Servings: 6 to 8

Prep time: 20 minutes

Cook Time: 60 to 75 minutes

Crust:

3 cups frozen hashbrowns, thawed

¼ cup Parmesan cheese, shredded

1 egg

Preheat oven to 400 degrees. Mix ingredients together and press into a greased quiche pan. Bake 20-25 minutes, until golden brown. Remove crust from oven and reduce heat to 350 degrees.

Filling:

6 eggs

1½ cups milk

salt and pepper to taste

1 cup assorted vegetables, steamed or sautéed,
diced or cut into bite-size pieces

½ pound Italian sausage, browned, crumbled, and drained

1 cup shredded cheddar cheese

Whisk eggs and milk together. Add salt and pepper. Fold in other ingredients. Pour into prepared crust. Bake 40-50 minutes, until middle is firm. Recipe by Laura Swayne. Photography by Kathi Inglesby.

BAKED EGGS

Serves 4
Prep time: 10 minutes

Cook time: 8 to 10 minutes

4 eggs

¼ cup heavy cream

¼ cup finely grated Parmesan cheese

salt and freshly ground black pepper

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons toasted breadcrumbs, preferably homemade

1 tablespoon finely chopped fresh chives

1 loaf country bread, sliced into batons

Preheat the oven to 375 degrees. Gently crack 2 eggs into each of 2 gratin dishes to avoid breaking the yolks. Drizzle 2 tablespoons of the cream over the eggs in each dish. Sprinkle 2 tablespoons of the Parmesan over the eggs in each dish. Season with salt and pepper. Bake until the whites of the eggs are set but the yolks are still runny, about 8 to 10 minutes. Remove the eggs from the oven and garnish with the parsley, breadcrumbs, and chives. Serve immediately with batons of country bread for dipping. Recipe by Ashley Gartland. Photography by Ellen Werner.