Hashed Brown Quiche

Photo: flickr user Zabowski

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

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.

Meanwhile, whisk eggs, cream, soy sauce, mustard and pepper in a bowl or blender until smooth.

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.

Bake 40 to 45 minutes until filling is set, crust is browned, and cheese is bubbly. Cut in wedges to serve.