Hash Brown Crusted Quiche

I know I've been super lazy lately with keeping my blog up to date. I promise I've been cooking and baking! I just hate the writing part, and now I have a huge backlog of items to post on the blog. So, back in the 2nd trimester of my pregnancy, when I had spurts of random energy, I made this brunch for my cousins visiting from NY. It was also the first time we got to use our new kitchen table, and it worked out beautifully. Everyone fit comfortably for a change, and while we are by no means "civilized", it was still much nicer than having people hover over a small space, elbowing each other to get food :) I believe that with the new table, people even passed items to each other. Brunch was a hit and it was a wonderful way to break in the table and start to a gorgeous Spring day.
One of the items I made are these hashbrown crusted quiches. I got the idea from food network, but made my own variation for the quiche fillings. While I love all things "homemade", If you're making several brunch items, a "from scratch" crust isn't always practical. Using this hashbrown crust is a major time saver and so delicious. Who doesn't like a crispy potato crust? Quiche 1 was made with roasted red peppers, spinach, caramelized onions, mushrooms, chives and montery jack cheddar. Quiche 2 was made with chorizo, roasted red pepper, scallions, and a fun cilantro/jalapeno pesto to dollop on top. Have fun with this one and try your own variation. A simple asparagus and leek quiche would be a perfect compliment to the potato crust.
I'm now on week 35, and luckily still feeling great...not too much longer to go!
See Recipe!