Hash Brown Crusted Quiche - Potluck Gold!

This weekend I was invited to the Portland Slow-Food Annual Potluck. Anxious about how my dish would stand up against the best farmers, restauranteurs, chefs, and retailers in Portland, I was seriously struggling to find a recipe! It needed to handmade with love, organic (duh), and stand up at room temperature. Easy to transport, minimal serving utensils.... Really! This is not easy! Quiche is one of my go-to potluck dishes, so I thought I would take a gluten-free twist. Hash Brown crust, and I am super stoked on how it turned out! 


CRUST Ingredients: 

4 medium organic Russet Potatoes (peeled, grated + drained well)

1 tbsp Ghee

1 tbsp Organic Coconut OIl

Salt + Pepper to taste


FILLING Ingredients: 

5 organic free range eggs

1/3 C skim ricotta cheese

1/2 C Spinach (steamed, chopped + drained well)

1 Green onion (chopped)

Salt + Pepper to Taste


Preheat oven to 425 F. Melt the ghee and coconut oil in a pan (should not come to a boil, just until melted). Toss with grated russet potato and salt and pepper. Press into round baking dish firmly, season top again with salt and pepper, and put into hot oven for 20-25 minutes until potato is mostly cooked, and turning golden brown around the edges. Make sure grated potato is drained well, or twist in a clean dish towel to remove excess liquid. If you skip this step your crust will not be as crispy!

While the crust is baking. Combine all filling ingredients. Season well with pepper, keeping in mind ricotta will add a little saltiness so do not over-salt the dish. Lower oven temperature to 350 F, remove crust, and add filling. Smooth top with rubber spatula and put back into oven for 25-35 minutes or until egg is beginning to set and top is toasting.

Let cool and store in fridge until potluck time!

SMOKED Salmon Blini with Dill and Black Pepper Yogurt

Fancy Blini hor d'oeuvres can usually be thrown together with pantry items you already have. Basically a pancake with little to no leavening agent or added sugar. Then throw something colorful on top to make it #foodporn worthy.

The secret to tasty Blinis is making the batter ahead of time and making the blinis an hour or two before so they don't have a stale taste at the party. Like most bready-items they don't keep well out in the air very long. The fresher the better.

Plain Yogurt is a pantry must-have, as it can be tweaked to be a sweet or savory pairing. This dish looks like a dessert, but is actually quite savory!

Blini Ingredients: 

1 cup All Purpose Flour

dash of Salt

1 tsp baking powder (add 1/2 tsp for fluffier blini)

2 tbsp melted (clarified) butter (plus more for cooking in the pan)

1 tbsp of Milk

1 Egg



Melt the butter, and separate out the white solids. Let the remaining clear part cool before using. Whisk together milk and egg until fluffy, lightening in color. Sift in mixed dry ingredients and finally mix in melted clarified butter slowly and let batter set in fridge for 15 minutes or up to overnight.

When ready to cook, pour or spoon batter onto heated, buttered pan, when bubbles form and edges begin to dry out, flip and continue cooking for 1 minute, then remove from heat. Place on plate to cool before building the final product.

Dill & Black Pepper Yogurt Sauce Ingredients: 

1/2 cup plain greek yogurt

1 tsp fresh or 1/2 tsp dry dill

1 wedge lemon juice, seeded

Fresh cracked pepper

sea salt to taste



Combine all ingredients until mixed, store in fridge until blinis are made and cooled slightly. 


Assemble from bottom to top: 


Yogurt Sauce

Smoked Salmon

Cherry Tomato (halved)


Omelette & Avocado

A solid morning meal keeps me feeling satisfied until the next meal. 

When I feel hungry between meals, I am way more likely to eat junk. Healthy sources of protein are a big part of avoiding the snack-attacks.



2 Eggs whisked together

Olive or Coconut oil


Cherry Tomato

Salt & Pepper

Aged Cheddar (optional)

Avocado (halved)

Salsa of choice

Sourdough Toast (Or Gluten Free Bread)



In a preheated egg pan on Med-High, add a drizzle of olive oil and sauté mushrooms and tomatoes until tomatoes begin to soften and burst. Pour beaten egg over the top, and lower the temp to Med-Low, and season with salt and pepper. When the bottom is cooking, use a rubber spatula to lift up egg so the uncooked egg can go underneath it. 

If you have the skills to flip in the pan, go for it, otherwise you can slide the omelette to a plate then flip the pan above and turn upside-down. Add cheese if desired

Halve the avocado, and add a spoonful of salsa to the middle.

Serve with toast, and enjoy!