The Devoted Quiche Monique, named after my dear friend Monique, this savory dish was inspired by one of my favorite Saturday morning breakfast spots in Gig Harbor, Washington called the Devoted Kiss Cafe’. It is a quaint little place that overlooks the Puget Sound with a wonderful view of Mount Rainer. After several tries at recreating my favorite item on the menu there, and several taste testing’s by friends, this one made the Sparkling Charm cut. Thank you Devoted Kiss Cafe’ for the inspiration.
Give this one a try!
Sparkle! Sparkle! XX-gwyn
1 package frozen hash brown potatoes, thawed
2 tablespoons butter, melted and cooled, plus more for pan
9 large eggs
1 cup baby spinach, washed and dried
1/2 cup parmesan cheese, shredded
1/2 cup feta cheese, room temperature
1/2 cup gouda cheese, room temperature
1/2 cups sun dried tomatoes
1 cup greek yogurt
4 scallions, thinly sliced
6 slices of prosciutto
cherry tomatoes, cut into halves
asparagus spears, sautéed in butter
1/4 teaspoon of salt
1/4 teaspoon of pepper
9″ x – 2 1/2″ springform pan
Preheat oven 350 degrees F. Brush a 9″ x -2 1/2″ springform pan with butter. Line the bottom and the sides of the pan with strips of parchment paper and brush paper with butter again.
Squeeze the excess moisture from hash browns.
In a medium mixing bowl, mix the remaining butter, 1 egg, the salt, and the pepper. Toss the hash-browns and stir gently. Pat the hash-brown mixture into the bottom and up sides of prepared pan. Using a moistened dry measuring cup, give the hash brown a gentle press.
Place the pan on a rimmed baking sheet and bake until set for 15 to 20 minutes.
Remove the crust from the oven and let it cool.
Layer the baby spinach on the bottom of the hash brown crust and sprinkle with the parmesan cheese.
Using a large bowl, add the remaining eggs and whisk until combined. Mix in the feta cheese, gouda cheese, sun dried tomatoes, and the greek yogurt. Pour into the crust and sprinkle with scallions.
Lay the prosciutto across the top of the egg mixture. Using a fork, slightly press it into the egg mixture just below the surface.
Bake for 35 minutes and carefully remove the Devoted Quiche Monique from the oven. Gently place the asparagus and the tomato halves on the top of the almost set Quiche.
Return the Devoted Quiche Monique to the oven and bake and additional 15 to 20 minutes or until set.
Let cool for 15 minutes. Un-mold Quiche Monique, and peel off parchment paper off before serving.