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...

Cauliflower Broccoli Masala Pie, Etc.

Wow, guys. It's been awhile, hasn't it? Have you missed me? Are you ready for ANOTHER RECIPE???
Today I made Cauliflower Broccoli Masala Pie with Potato Black-eyed Pea Crust, which I will forthwith call CaBroMaPPoBleyPeCr. Or, that pie thing I made. Pie. Sounds yummy.
I'll admit I'm a little nervous writing this because several of you have mentioned that you like my writing voice, and now I'm all self-conscious. Let's all pretend from now on that you're reading this for the recipes, yeah?

So it's time. I got this recipe from here, and have followed it pretty much to the letter. Ingredients!

Crust:
2 medium potatoes, boiled
1.5 cups of canned black-eyed peas
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp garam masala
Pepper to taste, or, at least as much as the salt

Cauliflower Broccoli Filling:
1 tsp oil
1.5 cups grated cauliflower
1.5 cups grated broccoli
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp garam masala
1/2 tsp cumin powder

1/2 tsp chili powder

You may be wondering where in the world to get garam masala from, what it looks like, etc. It's a reddish brown spice that I got from my local Coop. It is absolutely wonderful and blends well with the other spices, so I highly recommend you use this specific spice and not a different blend, although you can if you like.

I boiled the potatoes and when they were almost done, threw in the peas until it was all soft.

Look at them potatas!

So then you MASH THEM! MASH THEM ALLLLLLLLLLLLLL!!!! No, wait, STOP!! PUT THAT MASHER DOWN! Back away slowly. Now grab your colander and drain them potatas! Now you can mash them to your hearts content. Then add the spices for the crust and mix it all together. More. More! MORE!! Okay, stop. Now cover it and put in the fridge for an hour. I can't actually remember if mine was in for the whole hour, and I'm not sure why it was necessary, but whatever. I do as I'm told. BEHOLD!

Mmm. Mashed taters. I actually used too much potato, I bought two huge potatoes when probably one big one would have done perfectly well. Oh well.

Now the filling. Grate your broccoli and cauliflower (I used by smoothie blender for this and it wasn't great, so if you have like an actual veggie dicer thingy, use that instead). until they're pretty small and delicious. Heat up a bit of oil in a pan and dump in the veggies and spices, cook for about 5 minutes until most of the liquid has evaporated from the veggies but it isn't very dry. I used waaaaaaaay too much oil and therefore had to cook mine for a really long time and then they looked all gross and weird but still tasted good.

Looks a little like baby diarrhea, doesn't it?

Preheat the oven to 350, remove the taters from the fridge and shape into a pie, cover with broccoli mix, and cook that business for like, 35 minutes, or more if you want it crisper. I was going to put tomatoes on mine, but my tomato was bad. I put goat cheese on top instead and it didn't really add anything.

This could be both a before and after photo because they kind of look the same. 

Basically, everything is cooked before you put it into the oven, but you're cooking it so the crust is crunchy. This pie was pretty good with interesting flavor and the potatoes are so so delicious. However, I didn't use enough broccoli and cauliflower and I did use too much potato, so this could have been better. Also, it seems like it's missing something. Like a sauce or something...I'm not sure. Still, it's pretty good and if it didn't take so long to make I would probably make it again.