Hashbrown Quiche

I was making Shelleys coconut cookies and accidentally used the whole egg instead of just the egg whites. I didnt want to waste 4 good eggs so I thougt we would have breakfast for dinner tonight. This is what I came up with. It turned out pretty good.

Serves: Makes a 9 in quiche
Time: 1 hr 20 min

Crust:
3 c hashbrowns (I use frozen)
1/4 c butter
salt

Fill a pie pan with hashbrowns and arrange around pan and up the sides to make crust. drizzle butter all around and bake for 40 min at 450 degrees. Or until it is light brown on sides and cooked on bottom

Filling:
8 eggs
1/4 c milk
1/2 cup chopped onions (green would be good too)
1/2 cup chopped tomato
1/2 c frozen corn
1/2 c chopped spinich
1/2 c grated cheddar chese (any cheese will do)
salt and pepper
add any spices or herbs you like

Reduce oven to 350 degrees. Beat eggs. Add milk and cheese, mix. Add salt and pepper to taste and any spices or herbs. Pour all other ingredients over crust. Pour egg mixture over that. Bake for 40 min or until eggs are solid in center and puffed up. Let cool for a few minutes and serve. Garnish with sour cream.

Fleming's Potatoes

Serves: 6-8

Time: 1 hour (including prep)

These are the best potatoes in the world! This is like the recipe from Dan and my fav restaurant called Flemings.

Fleming's Prime Steakhouse Potatoes

1-1/2 C. heavy cream
1 C. half-and-half
2 t. salt
2 t. black pepper, finely ground
1 small jalapeño
3 oz. leeks
3 C. cheddar cheese, grated
4 lbs. russet potatoes

Heat cream and half-and-half in large sauce pot on medium high heat to simmer. Add salt and black pepper. Finely dice the jalapeño. Cut off ends of leeks, clean them and dice only the bottom 3 inches of leek into 1/2-inch dice. Place jalapeños and leeks in a large mixing bowl. When cream is hot, remove from heat, add cheddar cheese and blend in thoroughly. Peel potatoes and slice into 1/4-inch-thick circles on a mandoline slicer, by hand or with the slicing blade of a food processor. (these potatoes are sliced like scalloped or au gratin potatoes would be) Combine potatoes and cream mixture in mixing bowl with leeks and jalapeño and mix well. Spray sides and bottom of a 9 x 12-inch baking pan with nonstick cooking spray. Place potato mixture in pan and evenly distribute the potatoes. Cover with plastic wrap and then with aluminum foil (the plastic wrap melted on me but I think it was because I needed to cover it bettter with the aluminum foil but if you can try to find oven safe plastic wrap because it is necessary to keep the moisture in). Bake in 350°F. oven for 35 to 45 minutes. Remove wrap and foil and bake an additional 10 to 15 minutes to brown top.