Hashbrown Quiche

My first quiche!  Okay, first of all... making quiche is a learning experience.  Second of all, quiche takes a long time to cook, so if you're planning to eat it that day, PLAN AHEAD!  Third, I had so much fun making this even if it's totally crazy and just came off the top of my head! Ha!  This quiche is made with farm fresh, organic free-range eggs.  It's also made with all organic veggies, and the hash-brown crust is made with home-grown, organic potatoes! It's also very versatile so you can pretty much throw whatever you like in it!  I think adding olives, tomatoes, and other kinds of peppers would be a great addition to this recipe!  This recipe is also topped with fresh, organic, Parmesan cheese, but if that's not an option for you cheddar cheese would work just as well!

Hash-Brown Quiche

Ingredients:

Hash-Brown Crust:
3 cups freshly grated potatoes (about 3-4 large potatoes)
1/4 cup butter (melted)
3 tsp. salt
1/2 tsp. pepper

Quiche:
8 eggs
1 cup dairy unsweetened coconut milk
1/4 cup diced onion (about a half of a small onion)
1/2 cup diced mini sweet peppers (about 4 small peppers)
3/4 cup diced sliced turkey (omit if you prefer vegetarian quiche)
2 tsp. salt
1 tsp. Italian spice
1/2 tsp. pepper
3/4 cup (split into 1/4 in the mixture, and 1/2 to sprinkle on top)

Directions:

1. Preheat oven 375° and prep 9 inch spring-form pan by rubbing a thick layer of softened butter on the bottom and sides of pan.
2. Wash, peel, and grate potatoes with a cheese grater and squeeze out all the extra liquid with a cheese clothe.  Mix potatoes, melted butter, salt, and pepper in a medium bowl.
3.  Press potato mixture into the bottom on sides of pan and cook for about 20 minutes.
4. Whisk eggs and milk in a medium bowl until well combined.  Add diced onion, peppers, turkey, salt, spice, and pepper and whisk lightly until well combined.  Add 1/4 cup of cheese and whisk lightly until well combined.
5. Remove hash-brown crust from oven and immediately pour egg mixture into the crust.  Bake at 375° for about an hour.  (Cooking time may vary depending on the heat of your oven.  I would recommend setting your timer for 45 mins and checking on it.  When quiche is finished cooking, it should jiggle ever so slightly, and when a toothpick is inserted it should come out clean.)
6. Once the quiche is cooked all the way through, open oven and sprinkle remaining cheese on top.  Let cook for about 10 more minutes, or until cheese is completely melted.
7. Remove from oven and let cool for about 5 minutes before removing the edge of the pan and serving.
8. Slice and enjoy!

*Use organic ingredients when feasible.