Hashed Brown Quiche
By: Karlyn Oyama
Published: Friday, March 5, 2010 - 2:39am

Ingredients




2 tablespoons Vegetable oil
1 medium onion, finely chopped (½ cup)
5 mediums potatoes, scrubbed and shredded
3 large eggs
1 1/2 cups Heavy cream or one 12 oz. can evaporated milk
1/2 teaspoon Soy sauce
1/2 teaspoon Dry mustard
Pepper, to taste
1 cup sharp cheddar cheese, shredded
3 tablespoons fresh parsley, chopped
Paprika
2 tablespoons parmesian cheese, grated

Preparation

1 Heat oil in a cast-iron skillet. Add onion and cook until translucent. Add potatoes, cover skillet with a lid and cook 5 to 7 minutes over low heat, stirring 2 or 3 times until potatoes are translucent and slightly browned. 2 Meanwhile, whisk eggs, cream, soy sauce, mustard and pepper in a bowl or blender until smooth.  3 Heat oven to 350 degrees. Remove skillet from heat. Using a spatula or wooded spoon, press potatoes over bottom and up sides like pie crust. Pour egg mixture into crust. Sprinkle evenly with cheddar cheese, chopped parsley, paprika, then parmesian cheese.  4 Bake 40 to 45 minutes until filling is set, crust is browned, and cheese is bubbly. Cut in wedges to serve.