If this isn’t the best way to eat quiche it certainly is a good way.

This quiche was severely adapted from Martha Stewart's  Goat Cheese Quiche with Hash-Brown Crust

 

 

butter well a 9”x 2 1/2 “ spring-form pan;  attach strips of waxed paper to the buttered sides of the pan, and trim paper to level with top of pan; and butter the paper generously.

The photos  on the right are accidentally reversed, please look at them counter-clockwise starting from the butter cube and every thing will be right.

 

 

 

mix one egg in a medium-size bowl, then add the drained potatoes and soft butter .

 

 

mix it all together:  the fork looks proper, but clean hands do a quicker job of it; mix in some salt and pepper, which I forgot until several steps later, oh, well.

 

 

line the pan with the potato mixture; in a warmed 375 degree oven, bake 20-25 minutes or until the top edge begins to brown nicely

 

 

while that cooks, mix the rest of the eggs in the same now empty bowl,  add drained cottage cheese

 

 

and the other cheeses

 

 

Grab some fresh parsley , chop it up

 

 

and the chopped parsley,

 

 

pepper,

 

 

and salt; mix well.

 

 

 

I should have let it get browner, but I thought it might get too brown on the second baking, but it did not

 

 

sprinkle bacon in pan.

 

 

then pour in the egg and cheese mixture

 

 

Return to the oven and continue cooking for about 45 minutes, or when eggs are set.

 

 

 

remove from oven, let cool a few minutes; then release sides of pan

 

 

 

and peel away waxed paper

 

 

Let cool

 

 

and serve.

 

 

 

Serve with zucchini ribbons if you like zucchini ribbons or just want something green on the plate.

 

Hash-Brown-Crust Quiche

Adapted from Martha Stewart’s Goat Cheese Quiche with Hash-Brown Crust.

ingredients 

• 1 1-lb package frozen hash browns, liquid squeezed out
• 2 Tbsp. soft butter, plus more for the pan
• 1 cup cottage cheese, drained
• 1 cup mixed shredded cheeses: Swiss, sharp cheddar, mozzarella
• 1/2 cup crisp bacon, broken into bits 
• 8 eggs  
• 1/4 cup chopped fresh parsley    
• salt and pepper 

 

Butter a 9"x2 1/2" springform pan; cut strips of waxed paper to fit pan and stick them to the butter, overlapping when needed and buttering the overlap; trim paper if needed.
   Crack one egg in a medium-sized bowl and beat; add drained potatoes, soft butter and a bit of salt and pepper. Then pat into pan; bake in a warmed 375 degree oven and bake 20-25 minutes, when the top edge should begin to brown.

Meanwhile mix the rest of the eggs in the same now empty bowl, add drained cottage cheese and the other cheeses, parsley, salt and pepper.

    Remove from oven, sprinkle bacon on bottom of pan and pour egg and cheese mixture over and smooth the top.
   Return to oven and cook about 45 minutes or until eggs are set
   Remove from oven and let cool a few minutes; then release sides of pan and carefully peel away waxed paper and Serve.

 

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This post is linked to the blog hop event, Cook like a Star, organised by some fun bloggers: Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats. Do you love to cook or bake like Martha Stewart? To join, simply cook or bake any recipe from Martha Stewart's food website or cookbooks and blog hop with us for the whole month of December 2012. For more details, please see this.