Fight winter blues with hash brown quiche and marinated lentils

Quiche seems like a springtime dish — and it’s especially handy if you have a glut of eggs left over from Easter.

This version skips the pastry and is built on a crispy, grated, potato hash brown crust.

Use anything you like in the filling: leftover diced ham or crumbled sausage, veggies of all kinds. I like to sauté them quickly first, using the same pan to get rid of any excess moisture.

Of course fresh herbs and grated or crumbled bits of cheese help. Anything goes into a quiche, and you can serve it warm or cold. Quiche makes a great portable lunch, as well.

Of course, if you have a batch of marinated lentils in the fridge, they are delicious tossed into a quiche, too.

Marinated lentils

Simmer small, speckled French lentils with a chunk of onion, clove of garlic and a bay leaf for about 20 minutes until they’re just tender.

This lentil dish can be served as a side or easily turned into a salad. (Julie Van Rosendaal/CBC)

Drain, discarding the aromatics. Drizzle with olive oil, a splash of red wine vinegar or lemon, a spoonful of grainy mustard and some salt and pepper. Stir to combine while the lentils are still steaming.

Cool the mixture. If you like, add some finely chopped carrots and/or celery and/or green onion to the mix.

This simple recipe will add lots of taste to your lentils. (Julie Van Rosendaal/CBC)

Stash it in the fridge for up to a week to warm and use as a bed for a quickly cooked filet of salmon or a poached egg. You can also toss it into soups or stir into grains.

Add a handful of fresh parsley, a few tomatoes, cucumber and some crumbled feta for a quick salad.

Ham, cheese and veggie quiche with hash brown crust

This quiche has a base of crispy, grated, potato hash browns instead of pastry, an easy and delicious change from a standard quiche.

Crispy grated potato makes for a yummy bite. (Julie Van Rosendaal/CBC)

Ingredients

2 medium russet or Yukon gold potatoes.

Salt and freshly ground pepper.

Canola oil, for cooking.

Butter, for cooking.

½ cup (or so) of diced ham or crumbled sausage.

½ to 1 cup of sautéed veggies, such as mushrooms, kale, spinach, peppers, asparagus, etc.

Pinch of fresh thyme (optional).

½ to 1 cup grated cheddar, Gouda or other cheese.

4 large eggs.

½ cup half and half cream.

Preparation

Preheat the oven to 350 F/177 C.

Grate the potatoes using the coarse side of a box grater onto a clean tea towel or double thickness of paper towel.

Sprinkle with salt and pepper, then gather up and squeeze out any excess moisture.

Meanwhile, set a heavy, ovenproof 20- to 22-centimetre skillet over medium-high heat. Cast iron is ideal.

Add a drizzle of oil and dab of butter.

Our food guide searches for signs of spring in her kitchen. 7:26

If you like, sauté your veggies first, then set them aside. Wipe out the pan before starting on the potato crust.

Put the grated potatoes into the pan and use the bottom of a metal measuring cup to press the potatoes evenly onto the bottom and up the sides of the pan.

Cook for five to eight minutes until the potatoes are golden on the bottom.

Sprinkle the ham or sausage, veggies, thyme and cheese over the crust.

In a small bowl, whisk together the eggs and half and half.

Add another pinch of salt and pepper, then pour over the fillings. Slide into the oven for 20 minutes, or until golden.

Serving: Four to six people.


With files from the Calgary Eyeopener.



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Sherwood Park

Sherwood Park is a large hamlet in Alberta, Canada within Strathcona County that is recognized as an urban service area.[7] It is located adjacent to the City of Edmonton’s eastern boundary,[8] generally south of Highway 16 (Yellowhead Trail), west of Highway 21 and north of Highway 630 (Wye Road).[9] Other portions of Sherwood Park extend beyond Yellowhead Trail and Wye Road, while Anthony Henday Drive (Highway 216) separates Refinery Row to the west from the balance of the hamlet to the east.[9]

Sherwood Park was established in 1955 on farmland of the Smeltzer family, east of Edmonton. With a population of 70,618 in 2016,[6] Sherwood Park has enough people to be Alberta’s seventh largest city, but technically retains the status of a hamlet. The Government of Alberta recognizes the Sherwood Park Urban Service Area as equivalent to a city.

History

Sherwood Park, originally named Campbelltown, was founded by John Hook Campbell and John Mitchell in 1953 when the Municipal District of Strathcona No. 83 approved their proposed development of a bedroom community east of Edmonton. The first homes within the community were marketed to the public in 1955. Canada Post intervened on the name of Campbelltown due to the existence of several other communities in Canada within the same name, so the community’s name was changed to Sherwood Park in 1956.
Geography

The Sherwood Park Urban Service Area is located in the Edmonton Capital Region along the western edge of central Strathcona County adjacent to the City of Edmonton.[8] The majority of the community is bound by Highway 16 (Yellowhead Highway) to the north, Highway 21 to the east, Highway 630 (Wye Road) to the south, and Anthony Henday Drive (Highway 216) to the west. The Refinery Row portion of Sherwood Park is located across Anthony Henday Drive to the west, between Sherwood Park Freeway and Highway 16. Numerous developments fronting the south side of Wye Road, including Wye Gardens, Wye Crossing, Salisbury Village and the Estates of Sherwood Park, are also within the community. Lands north of Highway 16 and south of Township Road 534/Oldman Creek between Range Road 232 (Sherwood Drive) to the west and Highway 21 to the east are also within the Sherwood Park urban service area.

Originally posted 2018-04-03 13:11:17. Republished by Blog Post Promoter

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