Goat Cheese Hashbrown Crust Quiche

Hi guys! It's been forever, am I right? First I graduated college, no big deal, and then I went a-traveling for work, also no big deal. And it wasn't exciting, either. You know I haven't had a home-cooked meal in months?? So the other night was my second night back after being laid off (no big deal) and I desperately wanted some delicious delicious foodstuffs. Wouldn't you know it, everyone loves quiche (and I love breakfast) so I'm making this quiche of course with minor adjustments. Actually I didn't follow that recipe much because I'm not about that.

Ingredients:
1 lbs of thawed hashbrowns
green onions
1 tomato
a handful or two of spinach
like 6 green onions
4 oz goat cheese
9 eggs
pepper
salt
butter (I used vegan butter)

Avocado Cream:
2 avocado
2 limes
2 tablespoons of extra virgin olive oil
2 tablespoons of water

First, I preheated the oven to 375 degrees. My mom has a beautiful glass 9" pie pan that I rubbed down with my vegan butter all sexy-like. Took a bowl, mixed the hashbrowns which I totally didn't thaw because I'm not about that (I forgot) with a bit of salt, a ton of pepper, something like two tablespoons of vegan butter, and an egg. Had this been thawed and my butter a bit more room temp, this would've worked like a dream to keep the crust together. 
However, instead it ended up like this: 

Pat the crust into the pan, etc. I baked it for over 20 minutes because I forgot, but you only have to bake it 15 minutes until it sets. While it was cooking I made the avocado cream. Mix two avocados, two tablespoons of water, and two limes. You're supposed to use a food processor but I don't own one of those, so I used a fork and potato masher. Also add two tablespoons of the olive oil while you're mixing it up.

Look at how delicious. Add the cheese, salt, pepper, and ALL THE VEGETABLES!!

BOOM!
But don't forget the eggs, like I did

So add the eggs and back until it sets, 50 minutes should do.

So fifty minutes later, I realized that the oven had turned off after I baked the hashbrowns. Fifty minutes after that, TA DA!! QUICHE!! Okay, I forgot to take a picture, but here is the result of the taste test: My mom liked it. I thought it was horrifyingly bland, but I will tell you why. I picked a bunch of mild vegetables for this quiche because I thought we had bacon. We didn't. This dish needs bacon. Failing that, it needs a lot more salt and a lot of garlic, which I unforgivingly forgot to put in. It's not a bad quiche at all, it's just pretty bland. Also, if I could go back in time I would've thawed out the hashbrowns before I mixed them with butter, etc. because the consequence was the crust didn't hold together. I knew that was going to happen. Anyway, if you make it exactly like I did, keep a bottle of ketchup or siracha handy, it will definitely make it better.
...reading back on this post I realized I would make an excellent cook if I was less forgetful...

Sheepherder's Breakfast Recipe

I'm a little behind on my blog, I made this almost two weeks ago. I got this recipe from here and if you want it without all my alterations, feel free to get it from there. Me and my baker-in-crime made this together, but it's been so long I'm not sure I can remember everything we did. Anyway, here goes!
Ingredients
2-4 strips of bacon
Half a white onion
30 ounces of hashbrowns (I used the frozen ones because I'm lazy)
Salt and pepper to taste
Like...4-8oz of goat cheese. I think I used four or five oz.
7-8 eggs

I've realized that you all probably don't get why I use goat cheese but won't use cow cheese. I can only tell you that there is something in cow milk that is impossible for me to digest, and it isn't lactose or else my life would be 100% simpler. However, goat cheese is significantly less bad on my digestive system, and I don't explode after eating it. With that picture in mind, look at these potatas

This isn't the first time I've mentioned that I have a vegetarian friend. Therefore, I did not cook the bacon first and then cook the potatoes in the grease because I am not a sneaky d*** like that. Instead, i cooked the bacon separately and cooked the potatoes in margarine. Lots and lots of margarine. So. Cook your potatoes and onion and salt and pepper in a large skillet until the bottom is golden brown and then flip. BACON BREAK

I want to say I also put garlic in the potatoes, but I can't remember. Maybe garlic salt. But I love garlic so there was probably garlic something in there. Also, you can add peppers to this and it would probably be real tasty, you could put in spinach (much to my dismay my spinach had just gone bad) or a whole broad variety of vegetables. I didn't because I'm a loser. Any way, when the potatoes are pretty much done, make as many egg wells in the potatoes as you can with a spoon (I managed 7) and then crack some eggs in them.

This is the censored version of that. Naked eggs are not appropriate for children. 

But really, what you are *supposed* to do is crack the eggs and then cook covered for a set amount of time but it doesn't work. At least, not when you don't have a proper lid for your pan. Instead, I painstakingly transferred everything into my cast iron skillet and broiled it in my oven until the eggs set. It worked within very few minutes. The cooking on the stove was a huge waste of time. 

After it was done, I covered it in cheese and kind half in bacon and served it up. It was delicious. 

Spinach Artichoke Egg Casserole

So as you all know it was my week to make brunch. The blueberry banana bread I posted about Saturday night was a part of that. I made other items for brunch, but I'm going to deal with them separately, and post them throughout the week. You have baked brie and green tea mojitos to look forward to!

I don't have any pictures because I just did this all so fast. I got this recipe from pinterest, you can find the original here. 

Ingredients:
8oz artichoke hearts, chopped
2 cups of fresh baby spinach, chopped
12 eggs
1 cup goat cheese
garlic salt and pepper to taste

The original called for 14oz of artichokes, 1 tsp of garlic salt, and parmesan cheese instead of goat cheese, just in case you are curious about the differences. 

Whisk the eggs together, then add all the rest of the ingredients, put in a greased 9x13 pan, and bake at 375F for 30 minutes. Cool on a wire rack (I skipped this part). 

This recipe also got good responses from my brunch group, and most of the 9x13 pan I made got eaten. I thought it was a little cheese heavy, but part of that is getting the goat cheese to crumble in such a way that you aren't getting huge chunks in every mouthful. I have yet to discover a way to fix that, but I will. However, the artichokes are sufficiently salty to give this dish a really good flavor, but I think that if I make it again, I will put in some broccoli. Broccoli is good.