4 cups potato, peeled and grated
2 tsp. black pepper
1 1/2 cups Maxigenes Full Cream milk (premade)
4 eggs, beaten
1 cup parmesan cheese, grated
1/2 cup onion, sliced
2 medium sized tomatoes, sliced
4-5 button mushrooms, sliced
2 tbsp. butter
chives to garnish
3-4 cherry bocconcini, sliced
Preheat oven to 200°C.
In a large frying pan add butter and onion to saut for 5 minutes.
Remove the onion and set aside. Add sliced mushrooms and pan-fry to release and evaporate the moisture, about 5-8 minutes.
Place grated potato between two paper towels and squeeze together to remove any moisture. Set aside on fresh paper towels for a few minutes to allow the release of excess moisture.
Add grated potato to the frying pan, season with pepper and mix well. Cook for about 5 minutes or until golden brown.
Add eggs, ? cup of cheese and the milk to a large bowl, mix well and set aside.
Add cooked hash brown to a greased 9 inch quiche pan and flatten evenly.
Bake hash brown for about 10 minutes.
Remove hash brown from oven, and top with egg mixture.
Bake quiche for 25-30 minutes or until it puffs up and is golden brown in colour.
Remove quiche from the oven, garnish with chives and bocconcini.
Note: For a non-vegetarian alternative feel free to substitute the tomatoes for a pack of bacon strips pan-fried with the onion.