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| pictured without toppings |
I hesitated to include this recipe because there are so many breakfast quiche recipes floating around and frankly, I don't like any I've tried. This is not one of those dishes you eat at a pot-luck. I brought this to Evan's (my husband) family breakfast on Christmas day and it was a hit and that, my friends, is a big deal. My family eats anything and everything but whenever I have to cook for his family I get a pang in my stomach because I know they have a pickier taste than my family. Am I alone on that or do you get nervous when you cook for the in-laws?
This quiche contains potatoes and is fluffier than the snow piling in my backyard. It's one of those dishes that is better the next day, too. I like to make it Saturday morning and eat it Sunday and Monday (well, if it lasts that long). I love breakfasts that are ready to go! AND, it's got mega protein to start your day off.
I think it would be fun to include different toppings. My husband has a sweettooth and likes to pour maple syrup on top (I'm married to Buddy the Elf) . Most people like Tabasco sauce. Next time I'll include avocados, tomatoes, arugula, and a few other choices to add on top. Quiche Bar!
Anyway, I promise you will not be disappointed.
Do you have a recipe that you feel is better than anything floating around Pinterest?
Breakfast Quiche
5 eggs, beaten
1/2 c. cottage cheese
1/4 t. salt
1/8 t. pepper
Dash of Tabasco
1 (12 oz) pkg frozen hash browns, thawed
1 c. shredded monterey jack or swiss cheese
1 large green onion, sliced
Paprika (optional)
6 slices of bacon, cooked and crumbled
Combine first five ingredients in blender and blend until smooth. Pour blended ingredients into a large bowl. Add hash browns, cheese and green onions. Lightly grease 9" pieplate. Pour combined ingredients in plate. Sprinkle with paprika, if desired (do it, it makes it so pretty).
Bake at 350 degrees for 60 minutes. Sprinkle bacon and cheese evenly on top and bake an additional 5 minutes.
Passionately,
Niki
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