Mother's Day Quiche

So, the conversation went a little something like this: 

I decided to make quiche. Only, because I'm me, I had to make it "special" with  a potato  crust. 

Here is what you'll need:

2 russet potatoes

11 eggs

2 cups sliced baby portobello mushrooms

1 summer squash, sliced

1 zucchini squash, sliced

1 cup red onions diced

3 minced cloves of garlic

1 can artichoke hearts

1 cup heavy cream

Dill weed

Salt and pepper

Oregano 

1 bag shredded cheese (white cheddar is good)

So, heat the oven to 400F. While your oven takes ten years to do this, grate your potatoes. Lightly beat one egg, and then mix the egg, potatoes 1/2 cup of the onion, and 1 cup of flour together. Grease the dish you are going to use and spread the potatoes evenly on the bottom and up the sides, just like you would with pie crust. 

Your oven is probably faster than mine and done preheating by now, so pop the dish in the oven. 

While the crust is baking, cook the rest of the onion and garlic until softened. Add the baby portobello mushrooms, salt, pepper, dill and oregano to taste. Once the mushrooms begin the soften, add the squash and artichokes. Cook until squash is soft but not mushy, no one likes mushy squash unless they don't have teeth. 

Beat the remainder of your eggs in a bowl. Add 1 cup of heavy whipping cream, salt and pepper to taste, and slowly mix the heavy whip in... Don't go too fast or it will begin to turn into whipped cream, which would be weird. 

Next, pull the crust out (it's been 20 minutes!) use a slotted spoon to transfer 1/2 the veggies into the crust. Put cheese over them then pour the egg mixture on top. Dump the rest of the veggies and more cheese in (save some cheese for the very end). Push any veggies that are not under the egg down with your slotted spoon. 

Turn the oven down to 350F and bake the quiche for 35/40 minutes or until you stab it with a knife and there is no evidence left on your blade. 

And, that's how you cook when you grew up in Ballard.