My go-to Sunday brunch menu always centers around this amazingly simple and yet elegant looking Martha Stewart hashbrown-crust quiche. We had friends over for brunch today so of course I whipped it up. It takes a little bit of time, but it’s really worth it.
If I haven’t mentioned it before, I’m not much of a recipe follower. I’m a recipe adapter. Sure, I read lots of recipes … but mostly for inspiration and to get the general gist. And then I do my own thing. In this case, I think improvising a little really make the quiche come to life. The basic recipe (click here for it) is really yummy, but I think it’s lacking something … so I take the original recipe and add some “extras” to kick it up a notch. My extras today included chicken apple sausage, onion, red bell pepper and spinach.
You can really add in anything you’d like — just chop and cook up your add-ins and mix them into the egg mixture and otherwise follow the recipe and you’ll be fine.
First, I chopped up and sautéed my chicken apple sausage in one skillet.
And sautéed together the 1/2 onion, red bell pepper and 2 cups of chopped spinach in another.
I also got the hashbrown mixture all mixed together and into the springform pan. The measuring cup really makes the crust-making process so simple.
After baking the crust as the recipe calls for, I mixed the eggs, goat cheese, sour cream and my “extras” together and poured them into the crust. Into the oven it went…. and voila! So delicious, easy, and beautiful!