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!
Made this for yet another brunch get together this weekend! Super yummy, impressive, yet easy! Followed your advice and put in some extras! I think I’m going to try bacon next time. What doesn’t taste good with bacon. 🙂
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