Quiche is one of those dishes that scared me a few years ago.
At that point, I had never made my own pie crust, and thinking of how hard it would be to make a pie crust kept me from making homemade quiche for a very long time.
But then I read French Women Don’t Get Fat and Nick and I started eating at Our Daily Bread, this little french bakery in town, and I realized what we were missing.
Quiche and salad is one of my favorite meals now – breakfast, lunch, or dinner. They’re so easy to put together and you get to pick exactly what you want in it, just like if you were making pizza at home. Except this is a little less cheesy and you don’t have to deal with letting a dough rise!
This quiche was meant to happen for 2 reasons.
1. I really wanted to try a potato crust. I love the idea of having eggs + hashbrowns all in one pan.
2. I was dying to try hummus in a quiche. I’ve made sauces for eggs with hummus + dijon before, and it’s delicious, but I hadn’t ever tried baking the hummus right in with everything else.
Sabra , our favorite storebought hummus (they’re in VA!), recently came out with some new flavors and they sent us a bunch of hummus to try at home. We’ve already blown through the Southwest Flavor and the Spinach and Artichoke (Yum), and I can’t wait to try the other flavors.
For this quiche, I stuck with their Classic. I wanted that rich, garlicky flavor with the ham, broccoli and salty feta. The edges were crisp and the quiche filling was soft and cheesy. Just want you want in a quiche!
And instead of having to have a mini-meltdown working with a pie crust, you can just press your hashbrown crust into the pan and move on.
Hashbrown Crusted Ham, Hummus, and Feta Quiche
Makes: 4-6 servings
16 ounces precooked shredded potatoes or frozen hash browns (thawed)
1/4 cup egg whites
2 Tbsp all-purpose flour
1 Tbsp canola oil or extra-virgin olive oil
1/4 tsp salt
2 cups finely chopped broccoli florets
1/2 cup feta cheese, crumbled
3/4 cup finely diced smoked ham
8 eggs, beaten
1/4 cup milk
1/4 cup Sabra Classic Hummus
1/4 cup minced fresh chives
1/4 tsp freshly ground pepper
Preheat oven to 375°F. Coat a 9-inch springform pan with cooking spray and line a rimmed baking sheet with aluminum foil.
If you’re using hash browns, squeeze any extra moisture from the thawed potatoes. Toss the shredded potatoes (or hash browns) with the 1/4 cup egg whites, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the springform pan.
Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.
Scatter the broccoli, cheese and ham on the crust.
Whisk the remaining 8 eggs, milk, hummus, chives and pepper in a medium bowl. Place the springform pan on the prepared/lined baking sheet and pour the egg mixture over the filling.
Bake the quiche until the center is set, 50 minutes to 1 hour.
Remove the quiche from the oven and let it cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.
Sabra sent me the hummus to sample and compensated me for my time working on this recipe. As always, my opinions are my own.