Editor’s Note: Mamiverse Food is helping you get a head start on your Mother’s Day Menu…here’s a great recipe for a vegetarian quiche that still has a Latino spin.
I am just nuts about potatoes and so is my Mom. Instead of making the same old quiche for her this Mother’s Day I decided to tailor it more to her liking. First of all she is a vegetarian so I knew I would have to use soyrizo*, but you can easily substitute it with chorizo.
TASTING TEST PILOTS APPROVE
Secondly I wanted to use a potato crust like you see the fancy chefs use on the food channels. I tested out the recipe on her and a few family members and they literally inhaled it in minutes. My Mom (without knowing I had already planned to serve this at her Mother’s Day brunch) asked if I could please make it again sometime in the very near future. I let her in on my secret about the brunch and she couldn’t be more pleased with the idea.
Read Related: Crustless Quinoa Quiche
CALLING ALL TÍAS
She started to call my Aunts to tell them about the menu and how they were going to be in sheer bliss with this papa and soyrizo quiche. I just stood back and watched with a smile on my face knowing I was making my Momma happy and would build cherished memories around this quiche.
Happy Mother’s Day to you and your Momma. Enjoy.
POTATO & SOYRIZO QUICHE
For the Crust:
2 cups grated Idaho russet potatoes
½ TSP garlic powder
½ cup diced onion
Salt and pepper to taste
For the Filling:
½cup grated queso quesadilla or jack cheese
1 cup cooked soyrizo or chorizo
1 cup feta cheese
1/8 cup chopped green onions
½ TSP chili flakes (the kind you put on pizza)
Salt and pepper to taste
1 cup half-and-half
1. Preheat oven to 375° fahrenheit.
2. Spray a glass pie pan (8 to 9 inches) with non-stick cooking spray. Set to the side.
3. In a big bowl combine potatoes, egg, garlic powder, onions, and salt and pepper. Mix with both hands until well combined. Then squeeze out liquid from potato mixture and place in the pie pan. Spread and press mixture along the entire pie pan to form a crust. Then place in the oven for 15 minutes to bake.
4. Remove from oven and add cheese (either queso quesadilla or jack) to the top of the potatoes, place back in the oven for another 3 to 4 minutes to allow cheese to melt.
5. Remove from oven and sprinkle in cooked soyrizo, feta cheese, green onions, chili flakes, salt, and pepper. Set to the side.
6. In a medium sized bowl whisk together 4 eggs and half and half. Then gently pour over the soyrizo and potato crust.
7. Place back in the oven for 35 to 40 minutes.
8. Remove from the oven and allow it to cool for 10 minutes. Eat it served with a green salad or wrap it in a corn tortilla.