I’ve been looking for new things to do with eggs. They are nutritious and cheap (though I do spring for the brown cage-free variety), and when menu-planning I like to throw in main dishes where meat is not necessarily the dominant protein.
For tonight’s recipe, I looked to my freezer – hmmm, a few hashbrowns left in a bag, some bacon – only needed to get a pie crust. Deliciousness followed. Brett declared that I would win a quiche-baking contest with this, which was very sweet. As a side dish I did Creamy Baked Green Beans. Yes, if you click on the link the recipe is actually for asparagus, but I do the same thing with green beans (1/3 the price of asparagus) and it is quite tasty. And we had some green beans from the farmers’ market. Add some white wine, and there’s an easy dinner with French flair.
Quiche Diane (an original)
1 refrigerated pie crust
3 slices bacon
2 cups frozen hash brown potatoes
1/2 cup whole milk
2 tsp. dijon mustard
fresh ground pepper
1/2 cup shredded swiss cheese
Preheat oven to 375. Lay pie crust into dish, crimp edges and poke holes with fork. Use a crust shield if available. Bake for 10 minutes.
Cut bacon into 1/2 inch pieces and brown. Remove to paper-towel covered dish. Cook frozen hash browns in remaining bacon grease.
In a separate bowl, mix eggs, milk, dijon and pepper thoroughly.
When pie crust is done, spread potatoes evenly on the bottom. Then pour egg mixture over it. Sprinkle cooked bacon on top and finish with shredded cheese. Cook for 30 minutes or until egg is completely set and top is nicely browned.