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!
4 medium organic Russet Potatoes (peeled, grated + drained well)
1 tbsp Ghee
1 tbsp Organic Coconut OIl
Salt + Pepper to taste
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!