In a large cast iron skillet, heat the olive oil. Add the onions and sauté until slightly translucent. Add potatoes. Salt and Pepper.
Continue to cook until potatoes have browned and onions have caramelized. Stir constantly with wooden spatula. About 10 minutes.
Once finished, remove from heat. Drain on paper towel.
Preheat the oven to 350 degrees.
Arrange the prepared pastry shells on a baking sheet. We used the VIP pastry shells found in the freezer case at the local grocery store.
Chop the broccoli and mozzarella and put equal amounts into each pastry shell.
Using a large glass bowl, crack the duck eggs and whisk with half n half and Cajun seasoning until well blended. Pour evenly into pastry shells.
Press down gently with a fork to remove any air bubbles.
Bake in the oven until middle of quiches are set. Takes about 20-30 minutes depending on your oven.
Remove from oven and let cool slightly before trying to take the quiches out of their foil pans to serve.
Plate a single quiche and top with the lovely shoestring hash browns.
Use what you have on hand...and feel free to make this with any style of quiche that you like. Heck, add bacon if you so desire. Make this one yours!
Meat and Potatoes, what could be better? Spicy with a hint of sweetness from the golden raisins makes this a dish a delightful change from the typical tomato based picadillos. This version of Potato Picadillo was born from the recipe that I use for the filling for meat empanadas. Throw in some pan fried potatoes and a couple of corn tortillas, and you have yourself a delicious meal that will satisfy even the pickiest of eaters.