Recipe: Hash Brown Crust Western Quiche

My blog continues to pull me in new and odd directions. I promised I would post recipes and cooking advice, and so I am. Most of the recipes I will post were developed by me entirely; a few started from an existing recipe but evolved so far that they’re no longer recognizably the same. You may ask how I learned to develop recipes like this. To some degree, I’ve simply learned from experience, but my cooking expertise was greatly enhanced by the book “CookWise: The Secrets of Cooking Revealed” by Shirley O. Corriher. This book explains what is happening at a chemical level during cooking and how each ingredient contributes to a recipe. It’s a great resource for informed experimentation.

As I mentioned in my article for Libra Fitness about controlling my sugar intake, protein is important for maintaining steady blood sugar levels to reduce sugar cravings. That’s particularly true first thing in the morning. I am not a morning person by inclination, and I always wake up hungry. It’s thus essential for me to pre-prepare healthy breakfast foods that require minimal effort in the morning. I make large batches of breakfast taco filling (a dozen eggs at a time), but that became tiresome as my only option. I thought about quiches, but most quiches use a pastry crust, which requires non-trivial effort to make from scratch properly. (I haven’t seen any pre-made pie crusts with organic ingredients in a store, just the Pillsbury brand.) Then I saw a recipe for a hash brown casserole, which gave me the idea to experiment with using hash browns to make a crust.

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