Hash Brown Crusted Shrimp Quiche: Winter Thaw Blog With Friends

Today’s post is the next in our series of Blog With Friends themed collaborations. Each month a group of bloggers get together and each publish a project based on a theme. What I love about his partnership is that it's not bloggers with similar interests or strengths but a diverse group coming up with a variety of posts. In any given month we may a recipe, sewing tutorial, crocheting, crafts project, book review, and/or technology post all related to the theme of the month.

This month's theme is Winter Thaw.

There will be individual project pictures and links to what everyone else has to offer at the end of my post, but here's a peek at what we all came up with:

I made Hash Brown Crusted Shrimp Quiche.

Hash Brown Crusted Shrimp Quiche 

I love this month's theme because it gives me hope. Winter will thaw, Spring will come, my windows will open and I'll be spending time outside again. This very morning it was Daylight Savings Time, the first step towards the end of the shorter days of a dark cold winter. The second sign, the official start of Spring is in just 9 days. And let me tell you, I don't take the first day of Spring as a mark on a calendar, I take it as a promise.

As I think about Spring, about finally thawing out from what has been a frigid winter this year, I think about switching over from my heavier, heartier winter meals to some lighter warm weather options. This year, for my "hallelujah it's the first day of Spring" dinner, I've chosen a quiche. 

I know many people don't think of quiche as a dinner, more as a breakfast, lunch or brunch but for us it's versatile enough and substantial enough to be dinner. I always serve it with Monkey Bread. A strange choice, I know, but it's a funny story (well, in retrospect anyway). You can read it here: Quiche and Monkey Bribe . . . I Mean Bread. 

For this particular quiche I chose a green onion and hash brown crust. First, because it's a little more substantial and second because my older son prefers it. I actually made the crust the day before and refrigerated it. 

The next day, a few hours before cooking the next day I brought it up to room temperature, then continued with the recipe. I gathered my ingredients and chopped the cheese and vegetables.

Start with evenly dispersing the fillings into the crust.

Next whisk together the custard ingredients and pour carefully onto the filling. Top with a little chopped dried chives and pop in the oven.

After it comes out of the oven, let your quiche sit for 10 minutes before slicing.

Enjoy! 

As always, any time you make one of my recipes, feel free to post a picture of it to my Baking In A Tornado Facebook Page. I'd love to see it!

Be sure to visit all of this month's other Blog With Friends projects:

Dawn of Spatulas on Parade shares her recipe for Fiesta Biscuit Bake. 

Lydia of Cluttered Genius shares Warm Up with a 5K (Tips from a Not-So-Athletic Runner).

Jules of The Bergham Chronicles shares Thawed Out, a post about transitioning from winter to spring.

Hash Brown Crusted Shrimp Quiche

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Printable Recipe

Ingredients:
1 package (20 oz) hash brown shreds, defrost (if frozen), drain and pat dry well
1 egg
1 tsp salt, divided
1/2 tsp pepper, divided
2 green onions

5 slices provolone cheese, chopped
8 oz medium shrimp, deveined, peeled, cooked and cooled
1/4 cup cooked broccoli florets, chopped
1/2 cup mushrooms, cleaned and sliced
6 eggs, beaten
1 cup half and half
1 tsp dried chopped chives
  
Directions:  
*Grease a quiche dish or 10 inch pie plate. Preheat the oven to 350 degrees.
*Separate the green tops and the white bottoms of the green onions. Chop the whites and set aside, then chop the green tops.
*Mix together the hash brown shreds, 1 egg, 1/2 tsp of the salt, 1/4 tsp of the pepper and the green onion tops. Press into the bottom and up the sides of your prepared dish. Bake for 15 minutes. Remove from the oven and change the oven temperature to 375 degrees.
*Spread half of the chopped provolone onto the bottom of the hash brown crust. Sprinkle with the shrimp, broccoli, mushrooms, chopped white portions of the green onion and finally the remaining cheese. 
*In a bowl, whisk together the eggs, half and half, remaining salt and remaining pepper. Pour into the crust. Sprinkle the top with the dried chopped chives.
*Bake for 40 minutes. Remove from oven and let sit for 10 minutes before serving.