I'm proud to announce our first guest recipe-blogger, Ryan Graber. I love Ryan's enthusiasm for food and for his willingness to try all types of adventurous recipes and cooking methods like making his own hot sauce, fermenting everything, and smoking meats, even crab legs. He's currently into making aebleskivers - Danish pancake balls. Who knew?
I love his fervor for food and share his perspective on cooking: "Food is love," Ryan says. I believe that, too.
I asked Ryan to go easy on us and give us an attainable dish that doesn't skimp on presentation or flavor and he didn't disappoint.
Ryan loves this dish because he opens his fridge and sees what he has. Quiches are great for that. You can change the meats, the cheeses, the veggies...whatever you like.
My favorite part of this recipe is the shredded potato crust. It adds great texture and crunch.
I added the Lime-Cilantro Crema because 8 eggs, 1/2 cup of cream, and some butter just wasn't enough dairy. Just kidding. I like the coolness and tang it adds, but it tastes amazing either way.
1 TBSP olive oil
2 TBSP butter, divided
3 TBSP vegetable oil, divided
1 large onion thinly sliced
20 ounces shredded potatoes ( frozen or fresh)
8 ounces sliced mushrooms
½ lb ground sausage (breakfast or otherwise)
½ cup heavy cream
1 teaspoon fresh thyme
½ teaspoon garlic powder
1 cup grated cheese + ½ cup more (I used cheddar)
Salt and pepper
Chopped cilantro for garnish
Sliced green onion for garnish
½ cup sour cream
Juice of one lime
½ teaspoon minced, fresh garlic
1 tsp finely minced cilantro
Salt to taste
Directions for quiche:
Add one TBSP butter and one TBSP olive oil to a non-stick skillet. Over medium heat, add thinly sliced onion. Sauté on medium-low heat, stirring occasionally, until onions become a nice caramelized brown (about 45 minutes total). If onions start to burn, add about 1/4 cup of water to the pan.
Halfway through the onions caramelizing, add mushrooms and another TBSP of butter. Season with salt and pepper and stir occasionally.
Meanwhile, preheat the oven to 400 degrees F.
Heat one TBSP vegetable oil in a nonstick skillet and add ground sausage. Stir and cook until browned all the way through. (Ryan used leftover breakfast patties and that's perfect, too.)
In a large bowl, add shredded potatoes. Season with salt and pepper and mix thoroughly.
In a separate mixing bowl, whisk eggs and heavy cream. Add thyme, garlic powder, salt and pepper.
Heat two tablespoons vegetable oil in a 9-inch cast-iron skillet. Once the skillet is hot, add shredded potatoes. Press the potatoes down firmly to create a crust and let it cook for 5-10 minutes.
Add caramelized onions, cooked mushrooms, cooked sausage, and one cup shredded cheese to the egg mixture and whisk well.
Pour egg mixture over potatoes and then transfer skillet to the oven. Bake for 15-20 minutes or until golden brown on top.
Remove quiche and sprinkle with remaining cheese. Raise the heat to broil and cook quiche until the cheese is melted (1-2 minutes).
Sprinkle the top of the quiche with cilantro and green onions.
Slice a nice piece of quiche and serve with a dollop of lime-cilantro crema.
Directions for Creme:
In a small, mixing bowl, add all ingredients and stir well.
After our first child was born, and we no longer had the luxury of going out to eat at all the great restaurants, I decided it was time to learn how to cook for the family. I started by trying to master the basics. I’d cook the same recipes over and over until I was consistent then I’d try to learn more complicated recipes. I figured, if you cooked with fresh ingredients and made them properly, even basic meals are tastier, healthier and less expensive than going out to eat. As I got more confident and learned more cooking styles, I started this journey of chasing flavors and haven’t stopped.
Addicted to BBQ and ethnic foods, I’m always planning the next meal, watching YouTube recipes, and searching for those great local markets with the best ingredients. Food is love and you only get back what you put into it. Stay safe and eat well.