Yield
6 servings (one 9-inch pie)
Ingredients
- 1/2 cup butter, softened
- 3/4 cup flour
- 3 cup LW Private Reserve® IQF Hash Browns (Item #S79), thawed
- 1/4 cup Time Savor® Redskin Salad Dices (Item #J75), frozen
- 1/2 cup canned artichoke heart quarters, drained
- 1/3 cup Cheddar cheese, shredded
- 1/3 cup Monterey Jack cheese, shredded
- 1 roma tomato, coarsely chopped
- 2 pinches fresh parsley, finely chopped
- Salt and freshly ground pepper, to taste
- 3 large eggs, beaten
- 1 cup half and half
Directions
Preheat oven to 300ºF.
In a bowl, mix together butter, flour, and hash browns, then apply to a greased 9-inch pie pan, spreading evenly on the bottom and sides of the pan. Bake potato crust for about 15 minutes, remove and let set to cool. Add Redskin Salad Dices, artichoke hearts, cheeses, tomato, parsley, salt, and pepper, evenly on top of crust. In a small bowl, make custard by mixing the 3 eggs with the half and half, then pour oven ingredients in pie pan. Cover and bake at 300ºF for 30 to 35 minutes. Remove cover and continue cooking until middle of custard is firm.
Variation:
1/2 cup cooked, spicy breakfast sausage, coarsely chopped, may be substituted for artichoke hearts.