Cheesy Arugula Quiche with Hash Brown Crust #BrunchWeek

Cheesy Arugula Quiche with Hash Brown Crust

 

Don’t forget to check out the exciting giveaway that we have thanks to the amazing #BrunchWeek sponsors; California Walnuts, Black Gold Farms, Lodge Cast Iron, Food & Wine Conference, Stonyfield, Bob’s Red Mill, Whole Foods Orlando, FL, and Flavors of Summer. Click HERE for prize and sponsor details! {enter at the bottom of this post}

Mother’s Day is this weekend and I am really excited for a special day to celebrate my amazing mom and mother-in-law, as well as being a mom to my two incredible children! I have a beautiful relationship with my mom and I hope to have a similar one with my own daughter when she grows up. My mom has always been full of love and support and is a role model who I truly admire. She is there to talk, laugh, and cry with me and puts her own life on hold to be there for my family and me. I am really blessed to have such a caring and loving mom and grandma to my children, and I can’t wait to spend a day celebrating her. We used to live two minutes down the street from my parents in California, but for the past five years, have lived across the country or in a different state. I have been very fortunate to spend so much time with them and have them fly or drive hours to see us often. We get to spend a lot of time and many Mother’s Days together and that means the world to me. I was lucky to live near my in-laws for several years and spend those Mother’s Days with them too.  I am very fortunate to have such amazing in-laws who are also full of love for my family and me. I got to spend a lot of time with them when we lived in Pennsylvania and have a very close relationship with my mother-in-law too.

This Mother’s Day, we will be having a Cheesy Arugula Quiche with Hash Brown Crust as part of our yummy brunch. My mom and I LOVE hash browns, so this is perfect for us. We love to cook together and have so much fun in the kitchen, so I am looking forward to making a lot of tasty food with her. The quiche is excellent and my whole family really enjoyed it for brunch a couple of weeks ago. I love the addition of arugula, and cheese is always an added bonus!  The Bacon Jalapeno Popper Quiche I made was delicious as well, but I loved the idea of using hash browns for the crust, so wanted to try something new this Mother’s Day.  I found this great recipe at The Cafe Sucre Farine!

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4.0 from 1 reviews
Cheesy Arugula Quiche with Hash Brown Crust #BrunchWeek
 
Cheesy Arugula Quiche with Hash Brown Crust is an amazing addition to a brunch menu and is perfect for Mother's Day!
Author:
Recipe type: Main
Ingredients
  • cooking spray
  • 3 ounces baby arugula
  • 2 tablespoons butter, softened, plus more for pan
  • 1 pound package frozen hash brown potatoes, thawed
  • 8 large eggs
  • sea salt and ground pepper
  • ½ cup light sour cream
  • 1 cup half and half
  • sea salt
  • 6 ounces grated fontina cheese
  • 2 ounces goat cheese, crumbled
  • 4 green onions, thinly sliced
Instructions
  1. Place arugula in a microwave safe container and sprinkle lightly with water (just a sprinkle with your hand - you don't need much at all!)
  2. Cover with plastic wrap and cook on high power setting for 1 minute
  3. Remove from microwave and allow to cool
  4. Preheat oven to 375 degrees
  5. Spray a 9-by-2½-inch springform pan with cooking spray, then brush with butter
  6. Line the sides of the pan with strips of parchment paper (the same height as pan)
  7. Brush paper with butter - this part is essential - it will give you the lovely golden crust and keep the crust from sticking to your pan
  8. Place hash browns on 3-4 thicknesses of paper towels and fold paper towels over potatoes. Hold over sink and squeeze excess moisture from hash browns
  9. Remove hash browns from paper towel packet and place in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and ¼ teaspoon pepper. Pat into bottom and up sides of prepared pan, using your hands
  10. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes
  11. Place cooled arugula on 3-4 thicknesses of paper towels and using technique in step 4, squeeze out excess liquid
  12. In a large bowl, whisk 7 remaining eggs, sour cream, half and half, fontina cheese, arugula, green onions, 1 teaspoons sea salt, and ¼ teaspoon pepper until well combined
  13. Pour into crust, and sprinkle with crumbled goat cheese
  14. Bake until set, 45 to 50 minutes
  15. Remove outer ring of springform pan, and gently peel off parchment paper
  16. Enjoy

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I’m Aubrey. I’m Mom to two little monkeys and married to my best friend. I love finding food that’s easy to make and my family loves! Real Housemoms started as a way to share recipes with friends, now I just have a lot more friends!

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