Herb Quiche & Chorizo Hash

Herb Quiche & Chorizo Hash

pop!YUM

For the Sage & Sparkle Launch Brunch the main course included a Herb Quiche and Chorizo Hash. These are two dishes that not only are delicious , but can be prepared in advance. As you can imagine, once the drink starts flowing it’s important that you adjust the timing of certain plates so they come out just in time! Once the prep is done you can pop them in the oven 15-20 minutes prior to the time you’d like to serve.  Pretty, petite and perfect!

DSC_0316

DSC_0129The Herbs – Sage, Rosemary, Chives and Cilantro

DSC_0133My pop!TOT cracking the eggs

DSC_0143My other pop!TOT lends a hand to add the herbs

Slide2Mix & Grate

Slide3Pour Eggs and add the cheese

HERB QUICHE

pop!INGREDIENTS

  • 5 eggs
  • 1/2 cup heavy cream
  • 3 tbsp. fresh chopped herbs (such as oregano, rosemary, basil, cilantro and scallions)
  • 1/4 tsp. ground black pepper
  • 1 cup shredded Gruyere cheese
  • Puff Pastry Sheets or we used leftover dough from the Raviolis

pop!DIRECTIONS

  1. Heat the oven to 400°F.
  2. Beat five eggs, heavy cream, herbs, black pepper in a bowl with a fork or whisk.
  3. Unfold the pastry sheet/dough on a lightly floured surface.  Roll the dough into a 12-inch square.  Cut into 6 inch circles.  Press the pastry rounds into 4-inch cake-pan cups.
  4. Spoon about 1/4 cup egg mixture into each muffin-pan cup.
  5. Top with the Gruyere cheese
  6. Bake for 15 minutes or until the filling is set and the pastries are golden brown.  Let the pastries cool in the pans on wire racks for 5 minutes.

DSC_0408DSC_0189

CHORIZO HASH

pop!INGREDIENTS

Chorizo

  • 5 links dried hot chorizo sausage, diced
  • 1 (10 oz) raw chorizo sausage
  • 1 tbsp. Adobo
  • 1 tbsp. cilantro
  • 2 tbsp. fresh garlic
  • Salt and freshly ground black pepper
  • 1/4 cup oil or as needed, for frying

Hash

  • 4 Russet Potatoes, peeled
  • or QUICK TIP – use Hungry Jack Premium Hashbrowns
  • 3 tbsp Canola Oil

pop!DIRECTIONS

  1. Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear.I like to use a potatoe ricer to get get out the most
  2. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water.
    * if you cheat, follow directions on box and continue below
  3. Grease the 4-inch cake pan with canola oil
  4. Fill the each cake pan cup half way with the shredded hash and put in 400°F oven for 15 minutes (or longer if you prefer a crispier hash brown cake)
  5. Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the adobo, cilantro and garlic. Season with salt and pepper as desired.
  6. Cook the Chorizo until it’s nicely browned and spoon on top of the Hash Brown cake
  7. Garnish with herb of your choice!

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