Every month we feature one of Fay’e delicious breakfast recipies. Enjoy this month’s Mushroom Swiss Quiche in a Potato Crust.
1 24-oz package frozen shredded has browns, thawed
1/3 cup melted salted butter
8 oz. white or bella mushrooms, sliced
2 TBL butter
8 oz. swiss cheese, shredded
3 green onions, white and green tops, sliced
1 cup milk
½ teaspoon salt
1 teaspoon dry mustard
1 teaspoon ground pepper
Press thawed hash browns between paper towels to remove moisture. Fit the hash browns into a greased 9 or 10 inch pie plate, forming a solid crust. Brush the crust with melted butter, making sure to brush the top edges. Bake at 425° for 25 minutes or until the crust starts to become brown. Remove from the oven. Reduce the oven temperature to 350°.
While the crust is baking, saute the mushrooms and onions in the 2 tablespoons of butter until soft.
Whisk together the eggs, milk and seasonings in a small bowl until blended.
Sprinkle the mushrooms green onions on the top of the crust, followed by the shredded cheese. Pour the egg mixture onto the mushrooms, cheese and onions. Bake 40-50 minutes until a knife inserted in the center comes out clean. Let cool for 5 minutes before cutting.