Hash-Brown Crusted Spinach, Mushroom & Goat Cheese Quiche
2 pounds of russet potatoes, peeled and grated
2 tablespoons of unsalted butter, melted
4 finger-pinch of kosher salt
4 finger-pinch of freshly ground black pepper
2 tablespoons of unsalted butter
½ large onion, diced
2 cloves fresh garlic, finely minced
½ pound of crimini mushrooms, sliced
3 cups of baby spinach, chopped
6 large eggs
1 cup of whole milk
½ cup of heavy cream
1¾ cup of shredded cheddar, gruyere, and/or mozzarella
½ of crumbled goat cheese
Freshly ground black pepper
Preheat oven to 425 degrees F.
Rinse the grated potatoes and transfer to a clean dishtowel and ring out the excess liquid. Transfer to a bowl and toss with the melted butter, salt and ground black pepper.
Press the seasoned potatoes into small pie pans or one large pie pan, evenly and up the sides. Bake for 10 minutes, until the potatoes have softened. Remove from oven and, using a spoon, press the potatoes into the pan to flatten out. Put back into the oven and bake for 20-25 minutes, until golden brown and crispy.
Meanwhile, in a large pan over medium heat, add the butter and diced onion (plus salt and pepper) and cook for 10 minutes, until caramelized. Add the sliced garlic, mushrooms, and spinach (plus salt and pepper) and cook for 5-10 minutes on high heat, until all the spinach has wilted and the liquid cooks out.
In a large mixing bowl, whisk together the cooked vegetables with the eggs, milk, heavy cream, cheeses, 5-finger pinches of salt and pepper, until fully combined.
Remove the hash brown crusts from the oven and lower the oven temperature to 350 degrees F. Fill the crusts with filling and place back into the oven.Bake for 30-35 minutes (for large pies) or 15-20 minutes (for small pies), until quiche is set. Serve and enjoy!