CHICKEN, SPINACH, MUSHROOM AND ONION QUICHE WITH A HASH BROWN CRUST
Ek het hierdie quiche in die klein oondjie gemaak, daarom is hy bietjie donkerder, maar die tye en temperature het baie goed gewerk in die oondjie.. effens te donker, maar heel aanvaarbaar
1 x 20 cm spring form pan
- Hash brown crust:
- 3 large potatoes grated
- 1/2 cup cheddar cheese grated
- 2 eggs
- 80 ml cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons unsalted butter
- 2 small onion, thinly sliced
- 5 large eggs, lightly beaten
- ½ packet chopped spinach
- 1 cup chopped mushrooms
- 1/2 cup heavy cream
- 2 cooked chicken breasts finely chopped
- 1 cup white cheddar cheese grated (opsional)
- 1 tablespoon thinly sliced chives, plus more for garnish or parsley
- salt and pepper to taste
Squeeze as much liquid from the grated potatoes as possible and place into a large mixing bowl. Add cheddar, salt and pepper, eggs, flour and stir together.
Lightly grease a spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan.
Place the pan in the freezer and freeze for at least 1 hour.
Preheat oven to 200 ºC
Place frozen crust into the oven and par-bake for 20 minutes. Remove from oven and slightly cool.
In a skillet melt butter over medium heat. Add onions and lightly caramelize, add the mushrooms and spinach and fry for few minutes. Add the chicken and season with salt and pepper. Set aside.
In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add the egg mixture to the chicken mixture and stir together until mixed up. Season with salt and pepper.
Pour filling mixture into the par-baked crust and place into the oven.
Lower oven temperature to 180ºC and bake the quiche for 25 to 30 minutes or until the eggs have just set.
Remove quiche from oven and score the perimeter with a paring knife. Loosen springform pan from sides of quiche, remove and place quiche back into the oven for an additional 10 to 15 minutes. (this will help the crust get crisp on the sides)
Remove quiche from oven and cool for 10 minutes.
Slice quiches into wedges, top with sliced chives and serve.
Recipe and Photo: Rina Kleinhans