This recipe is Whole30, Paleo, Gluten, and Dairy Free.
Looking for the perfect Sunday Brunch dish? You will easily wow them with this Mushroom & Shallot "Quiche". It has a crispy hash brown crust that is filled with mushrooms, shallots, arugula and ham. This combination is just so darn delicious! Please don't limit this to a breakfast fare because we love it for dinner with some in season fruit on the side and a spring salad. You have to try this one!
2 cups frozen hash browns, thawed & liquid squeezed out
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1 tbsp ghee plus extra to grease dish, I like Fourth & Heart
8 oz sliced mushrooms, sliced
3 cups fresh arugula
2 large shallots, sliced thin
4 slices ham, diced
8 eggs, whisked with 1/2 tsp salt,1/2 tsp pepper &
1/2 cup nutritional yeast
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Preheat oven to 350
Grease pie dish with ghee
Mix hash browns with first 4 spices
Press into bottom of dish & up the sides
Bake 15 minutes, remove & let cool
Meanwhile, melt ghee & saute mushrooms & shallots till soft
Layer over potatoes, arugula, mushroom & shallot mix & ham
Pour egg mixture evenly over top
Bake 45 minutes till center feels firm