Instructions: Preheat oven to 425 degrees. Gently remove excess moisture from hash browns with a paper towel. Press hash browns firmly onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter and season with salt and pepper. Bake them in a 425 degree oven for 15 to 20 minutes or until they begin to brown nicely. In a small sauté pan heat 1 tablespoon olive oil or butter, add onions, leeks and mushrooms and sauté for two to three minutes. Remove from the heat and let cool down.
In a small bowl add the cheese to the sautéed leek, mushroom and onion mixture. In another small bowl mix eggs, heavy cream, half and half or regular milk, 21 Seasoning Salute (or thyme) and a pinch of salt and pepper. When the crust is ready, spread the leek, onion and cheese mixture over it and cover everything with the egg mixture. Reduce oven to 350 degrees. Bake for 20 to 25 minutes or until eggs are cooked through and quiche is a nice golden brown. To check if it is ready, insert a tooth pick. If the tooth pick comes out clean it is done. Let rest for 5-10 minutes and serve. It’s perfect with a nice green salad or a warm cup of soup on the side.
Preparation Time: 1 hour
3 cups Trader Joe’s raw shredded hash browns (in the frozen vegetable section)
1/3 cup melted butter
1/4 cup diced onions – Trader Joe’s has them ready to go in the produce section
1 cup sliced leeks
1 cup sliced Crimini mushrooms – also available in TJ’s produce section
1 cup shredded cheese (Quattro Formaggio from TJ’s) or a Mozzarella-Fontina blend
1/2 cup heavy cream
1/2 cup half & half or regular milk
Pinch of Trader Joe’s 21 Seasoning Salute (or 1 tablespoon of fresh thyme)
Salt and pepper to taste