Delicious for breakfast or dinner, this quiche is made with our fan-favorite grass-fed Canadian Bacon, locally sourced asparagus and our extra rich farm-fresh eggs.
- 2 medium potatoes, grated
- 4 tablespoons Grapeseed Oil
- 8 CATHIS Farm fresh eggs – for a richer taste than grocery bought!
- ¾ cup milk
- 4 slices CATHIS Farm raised Canadian Bacon, chopped small
- 6 – 8 Asparagus spears, chopped small
- 6 small sweet peppers, sliced
- 1 teaspoon crushed marjoram leaves
- 1 teaspoon crushed parsley leaves
- Salt & Pepper to taste
- 1 cup Goat Feta, crumbled
Preheat oven to 350 degrees.
Heat a large skillet over medium high heat before coating with the 4 tablespoons of Grapeseed Oil and spread the grated potatoes evenly over the bottom. Be sure to salt them now!
When the potatoes start to turn brown, lower the heat to low and watch closely until a solid hash brown layer forms. Turn off the heat and, while still hot, transfer it to a glass pie or quiche dish centering into the dish and up the sides. Set aside to rest.
Meanwhile, beat the fresh eggs with the milk and add the spices to the mix. Next, layer Canadian Bacon, asparagus and peppers onto the hash brown crust and cover evenly with the egg mixture.
Top with cheese and bake for 40 – 45 minutes or until just starting to turn brown.
Note: Pictured is a smaller version with just 6 eggs and much less cheese.
