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kimmiemae, you had me until the bread cubes

nslinhar, I definitely came to the right place

I have a Springform not being used for anything else and plenty of pie plates. I do like the idea of ham like the recipe kimmiemae found. I was considering bacon which would just require another pan and more cooking. How about the ham with some frozen chopped spinach and roasted red peppers?

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@kimmiemae wrote:

1 tsp Meyers rum or rum extract (optional)

Rum is never optional.

Wring out that spinach in an old dish towel, first. Sautee any peppers, onions, squash or shrooms first. Too much moisture won't let the eggs set. Half and half or heavy cream. Avoid milk. Too much moisture, too.

Ham, spinach, roasted red and Swiss sounds good to me.

Couldn't you sub the bread cubes for hash browns?

Anyways, ham, spinach and roasted red peppers are a great combo.

@LisaSTL wrote:

kimmiemae, you had me until the bread cubes

nslinhar, I definitely came to the right place I have a Springform not being used for anything else and plenty of pie plates. I do like the idea of ham like the recipe kimmiemae found. I was considering bacon which would just require another pan and more cooking. How about the ham with some frozen chopped spinach and roasted red peppers?

Kim

I'm wondering if I can just put it together like a bread strata, hash browns on the bottom then mix everything else and pour it over. The only thing I need to buy is red peppers to roast or a jar of them if I really want to be lazy. I think we have a winner. And if it turns out bad, I'll just blame you guys, bwahahahahaha.

I'd drain the peppers too. Lightly oil the pan. Push the hash browns up the sides and on the bottom. Blind bake for 10 min or so. Then add cheese, spinach, then veg and ham. Pour in well whipped egg/cream/s&p liquid. Hot oven, say 375 to 425 depending on yours. 40 min to an hour, maybe more because the springform is deep. If the top of the hash browns start to get too dark before the eggs are set, tent them with tinfoil like you do a pie.

Edited 1 time(s). Last edit at 11/18/2018 05:56AM by nslinhar.

When I saw that this topic had 26 new entries I came back to read it, dreading what explosion of nastiness I might find. But, no, our long, long tradition of resorting to recipes not only worked; it worked MAGIC. So many good ideas. And, I might add, anyone who would be surly enough to challenge a "recipe diversion," just might need a professional attitude adjustment!! Proud to be a part of the form, especially today.

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I woke up starving. This thread is not helping.

nslinhar, I'm probably going to roast the peppers myself. While the jarred or super convenient, the downside is all the extra liquid. I still haven't decided between Springform or regular casserole dish. The casserole has two advantages, leftovers don't have to be transferred to another container plus it will go in the dishwasher. I will be using my convection oven which should allow a lower temp while still getting it done in less than an hour.

I went to bed dreaming about this

send me a piece if any is left over.

I figured you would be ok with an -ish recipe. Bet it will be great. I've made it in big A glass casserole dish and it turned out just fine. Save money and time doing dishes. My kind of cook

Nope! Just an explosion of great food ideas that made me go to bed hungry....lol
I am looking forward to many more food ideas from nslinhar

@walesmaven wrote:

When I saw that this topic had 26 new entries I came back to read it, dreading what explosion of nastiness I might find. But, no, our long, long tradition of resorting to recipes not only worked; it worked MAGIC. So many good ideas. And, I might add, anyone who would be surly enough to challenge a "recipe diversion," just might need a professional attitude adjustment!! Proud to be a part of the form, especially today.

Kim

I'm full of a lot, and recipes and diversionary tactics are two of them

Lisa, when I say push the hash browns in the pan, I mean it. You know, it needs to have no holes; the egg will seep through and you'll have a burned nasty mess. Make it thick, too. 1/2" or so so it won't fall apart when you get a piece out of the pan (minus the first one, of course). That's why I always liked the Springform. If you have time, freeze the hash brown crust first, take it out an hour before then cut, chop and mix while you are waiting for the glass pan to get more near room temp. So it won't crack when you put it in the oven. Speaking from experience here. We had to go out to breakfast that day.

I found a recipe using a deep dish pie plate with hash brown crust partially cooked first. If the filling ingredients are all prepped the day before, it would still go together quickly in the morning. Total cook time is is 20-25 for the crust then an additional 20-25 filled. Pressing hash browns into the pan then whisking up some eggs and milk or cream works for me.

I may end up with a little more time than expected Thursday morning. Because I have to break down a way too big turkey on Wednesday anyway, I'm leaning toward boning the breasts. It will not only shorten the cooking time, it will be much easier to slice instead of trying to remove the breasts from the rack while it's still hot.

Thanks to the cooks of the forum and our new friend "nslinhar", who happens to be a great cook......we win!!!!!!

Live consciously....

@LisaSTL,

So...…..how did the casserole come out?

Kim

I think smashed tater tots would make a great crust for the dream quiche.

@kimmiemae wrote:

@LisaSTL,

So...…..how did the casserole come out?

I second that.

Different than I expected, but quite good. I prebaked the hash brown crust expecting it to actually brown all over. The edges were getting crispy while the rest was barely cooked. The custard did run through but it still turned out fine. My filling was diced ham, sauteed onions, spinach and gruyere. Because the potatoes were already shredded, it took all of five minutes to get them in the pan. The ham and onions were also diced yesterday while I was chopping vegetables for other dishes. While the crust was in the oven I sauteed the onions and spinach in a bit of butter. All together it was probably 20 minutes active time this morning with only a small skillet to wash and a glass pie plate plus a small mixing bowl to pop into the dishwasher.

Thanks for the help and suggestions. It really was the ideal breakfast for a busy morning.

Edited 1 time(s). Last edit at 11/23/2018 01:48AM by LisaSTL.

I think smashed tater tots would make a great crust for the dream quiche.

@LisaSTL that sounds yummy. Glad it turned out OK.

Kim

I wonder if you made a hash brown round pancake slightly larger than the pie pan and browned it in a skillet on both sides first, then put it in the pie pan...

Oooooo. Great idea.

JAS, I actually found a recipe for making one that way. It was way too much time and effort for this morning. Then there were all the reviews. I don't think a single person said they were successful. The problem may be it has to be so large and there is nothing added to help it bind together.

But I've made the hash brown pancakes before. The potatoes are starchy and bind together nicely. I just never thought to use them as a breakfast pie crust. Yum. I never made huge ones before that would fit in a pie dish. I think the trick would be a great nonstick pan. And yeah, time.

I just got a Spring Ring pan delivered. Must you line the pan with foil if you wish to bake a regular cake in it i.e. not a cheesecake?

I've never made a standard cake in one, but I would just grease and flour it like a normal cake pan. Concentrate on where the ring makes the seam with the flat bottom.

I personally love when the posts go off topic..the discussions end up going in very interesting places..

Shopping Idaho and Oregon/Idaho border region.

Yup...and it serves to nip nastiness, pot stirrers and backpedaling in the bud.

Kim

@kimmiemae wrote:

I so far have a turkey sage meatloaf

Uh. Yes please.

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