Crispy Potato Crust Quiche

Forget about making traditional  pie crust. You don’t need it for this unique quiche. And the bonus is that you have potatoes, eggs and meat (if you add it) all in one dish! This recipe comes from Jane Medina as adapted from Creme de Colorado, p. 115 with a few additional adaptations on my part.

I often keep the prepared and baked crusts on hand; they freeze well. 

Crispy Potato Quiche    6 servings

1 (24-oz(. pkg. frozen shredded hash browns, thawed (use as much as needed depending on size of pie pan

1/3 cup melted butter

1  cup shredded hot pepper cheese (Monterey Jack with jalapenos or substitute plain 

Monterey Jack)

1 cup shredded Cheddar (or Colby) cheese

1 small (4 oz.) can chopped green chilies

1 cup diced ham (or use bacon, sausage, etc,) - optional

1/2 cup half-and-half+

2 to 3 large eggs

1/4 teaspoon seasoned salt or Tex-Joy seasoning

1. Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10” pie plate, forming a solid crust.  
   
   
   
2. Brush crust with melted butter, making certain to brush top edges.  
   
3. Bake at 425° for 25 minutes. Remove from oven.  
   
4. Sprinkle cheeses, chilies, meat (if using) evenly over bottom of baked crust. 
   
5. Beat half-and-half with eggs and seasoned salt.  
6. Pour over cheeses and ham (add more half-and-half and eggs if needed to fill pan).  
7. Bake uncovered at 350° for 30 to 40 minutes or until knife inserted in center comes out clean. Allow 5 or 10 minutes cooling time so it will set up.

Recipe without photos  . . .

Crispy Potato Quiche    6 servings

1 (24-oz(. pkg. frozen shredded hash browns, thawed (use as much as needed depending on size of pie pan

1/3 cup melted butter

1  cup shredded hot pepper cheese (Monterey Jack with jalapenos or substitute plain 

Monterey Jack)

1 cup shredded Cheddar (or Colby) cheese

1 small (4 oz.) can chopped green chilies

1 cup diced ham (or use bacon, sausage, etc,) - optional

1/2 cup half-and-half+

2 to 3 large eggs

1/4 teaspoon seasoned salt or Tex-Joy seasoning

1. Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10” pie plate, forming a solid crust.  
2. Brush crust with melted butter, making certain to brush top edges.  
3. Bake at 425° for 25 minutes. Remove from oven. 
4. Sprinkle cheeses, chilies, meat (if using) evenly over bottom of baked crust.  
5. Beat half-and-half with eggs and seasoned salt.  
6. Pour over cheeses and ham (add more half-and-half and eggs if needed to fill pan).  
7. Bake uncovered at 350° for 30 to 40 minutes or until knife inserted in center comes out clean. Allow 5 or 10 minutes cooling time so it will set up.

Cheesy Zucchini Cornbread Casserole

Another different way to use an excess of zucchini. It's somewhere between a quick bread and a casserole -- serve it as a side dish or as a bread. Good for breakfast, too.

Cheesy Zucchini Cornbread Casserole

3 cups shredded zucchini

1 onion, thinly sliced and diced

2 eggs, beaten

1 pkg. (8.5 oz) Jiffy corn muffin mix

1 1/2 teaspoons minced garlic

1 teaspoon dried Italian seasoning

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon dried dill weed

12 oz. shredded sharp cheddar cheese (4 oz. reserved for top)      

1. Spray a 9x12”( 2-quart capacity) baking dish and preheat oven to 350°.
2. In a large bowl mix all ingredients except the 4 oz. of reserved cheese.
   
3.  Evenly spread into casserole dish and top with reserved cheese. Top with remaining 4 oz. of cheese. 
4. Bake in a preheated oven for 50 to 60 minutes or until toothpick inserted in center comes out clean.
   

Recipe without photos . . .

Cheesy Zucchini Cornbread Casserole

3 cups shredded zucchini, squeeze and drain

1 onion, thinly sliced and diced

2 eggs, beaten

1 pkg. (8.5 oz) Jiffy corn muffin mix

1 1/2 teaspoons minced garlic

1 teaspoon dried Italian seasoning

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon dried dill weed

12 oz. shredded sharp cheddar cheese (4 oz. reserved for top)      

1. Spray a 9x12”( 2-quart capacity) baking dish and preheat oven to 350°.
2. In a large bowl mix all ingredients except the 4 oz. of reserved cheese. Evenly spread into casserole dish and top with reserved cheese. 
3. Top with remaining 4 oz. of cheese.
4. Bake in a preheated oven for 50 to 60 minutes or until toothpick inserted in center comes out clean.

Don’s Slow Cooker Chicken (breast) Method

When I interviewed Don and Mary Rickley for a cooking article for the Abilene Reflector-Chronicle (March 29, 2011), Don offered up this easy method for preparing chicken breasts.

Use cooked chicken in Junior League Chicken Salad or in any casserole dish; chicken may also be packed and frozen for later use.

Don’s Slow Cooker Method for Cooking Chicken Breasts

Chicken breasts

Lawry’s® seasoned salt (or substitute favorite seasoning blend)

Ground black pepper

Water

1. Put 4 chicken breasts, sprinkled with Lawry’s® seasoned salt and ground pepper. in an aluminum foil package; seal foil by folding over to create an airtight seal (see explanation of Drugstore Wrap and diagram that follows). 
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
2. Stack additional packages on top of the first. 
   
3. Put a little water in the bottom of the slow cooker so they don’t cook dry – just enough to cover the bottom.
4. Cook  on LOW in a slow cooker all day. The breasts will come out very tender.

Recipe without photos . . .

Don’s Slow Cooker Chicken Method  

Chicken breasts

Lawry’s® seasoned salt (or substitute favorite seasoning blend)

Ground black pepper

Water

1. Put 4 chicken breasts, sprinkled with Lawry’s® seasoned salt and ground pepper. in an aluminum foil package; seal foil by folding over to create an airtight seal (see explanation of Drugstore Wrap and diagram that follows). 
2. Stack additional packages on top of the first. 
3. Put a little water in the bottom of the slow cooker so they don’t cook dry – just enough to cover the bottom.
4. Cook  on LOW in a slow cooker all day. The breasts will come out very tender.

Tis' the Season - Fried Morel Mushrooms

Morels delivered to our door! What more could we ask for? They were the perfect size (not to big but not too small), and fresh too. All we had to do was prep, eat and ENJOY!
Bread and fried, we served them over cheesy grits -- and yes, this is a fried morel even though it looks like a small chicken drumstick!

Fried Morels over Cheesy Grits (recipe to be posted later)

Fried Morel Mushrooms    About 4 servings
8 medium morels
Frying oil (such as peanut with a high smoking point) -- enough so there is about 1 to
1 1/2" in skillet
2 eggs
1/2 to 3/4 cup whole milk
4 oz. packet (1 sleeve) finely crushed saltine crackers (we used a NutriBullet)
Salt, pepper &/or seasoning blend of your choice (such as TexJoy or Lawry's) to taste

1. Clean mushroom carefully with a damp towel or soft mushroom brush. Cut in half (or is small, leave whole).
2. Heat oil in skillet over medium heat. 
3. Add eggs and milk to a bowl or pan and mix to combine. Add crushed saltine crackers to another bowl; season to taste with salt, pepper & or seasoning blend.
   
4. Coat the mushroom in the egg-milk mixture and then in the cracker coating.
   
5. Carefully add about half the prepared mushrooms to the hot oil. Cook until they are golden brown on one side and then turn -- the entire process will take just minutes.
   
6. Remove morels from the skillet to a paper towel-lined tray, allowing mushrooms to drain.
7. Season with additional salt and pepper or other blend, if desired. Serve hot. We served ours over cheesy grits.

Recipe without photos . . .

ried Morel Mushrooms    About 4 servings

8 medium morels
Frying oil (such as peanut with a high smoking point) -- enough so there is about 1 to
1 1/2" in skillet
2 eggs
1/2 to 3/4 cup whole milk
4 oz. packet (1 sleeve) finely crushed saltine crackers (we used a NutriBullet)
Salt, pepper &/or seasoning blend of your choice (such as TexJoy or Lawry's) to taste

1. Clean mushroom carefully with a damp towel or soft mushroom brush. Cut in half (or is small, leave whole).
2. Heat oil in skillet over medium heat. 
3. Add eggs and milk to a bowl or pan and mix to combine. Add crushed saltine crackers to another bowl; season to taste with salt, pepper & or seasoning blend.
4. Coat the mushroom in the egg-milk mixture and then in the cracker coating.
5. Carefully add about half the prepared mushrooms to the hot oil. Cook until they are golden brown on one side and then turn -- the entire process will take just minutes.
6. Remove morels from the skillet to a paper towel-lined tray, allowing mushrooms to drain.
7. Season with additional salt and pepper or other blend, if desired. Serve hot. We served ours over cheesy grits.