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!
Oh my goodness!!! You have got to try this, Y’all! This recipe is my very own creation and I promise that you will love this spin off of traditional lasagna. If you have made a homemade lasagna in the past, you will know that it has many steps but is always so worth the effort in the end. The goat cheese in the Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce makes this recipe super creamy and delicious!
Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce
Wash and prepare carrots by peeling and cutting them into quartered sticks.
Place carrot sticks into pot and steam for about 5-7 minutes. Just until tender. Place to the side to cool.
In a large skillet, brown your meats. Add onion, spinach, basil, parsley. Cook until veggies are wilted. Remove from heat.
Part of making a gorgeous tasting Béchamel sauce is infusing flavor into milk. This can be done by adding the milk and cream into a medium size heavy saucepan. Warming on medium low heat. Add shallot, bay leaves, parsley, and peppercorns. Be careful to keep a watchful eye and not scorch the milk. Strain the milk of infusion ingredients and discard, reserving the milk for the béchamel sauce.
In a large heavy saucepan, melt butter, add flour. Whisk continuously while slowly adding the warmed infused milk. A more extensive explanation of making a wonderful béchamel can be found on many culinary websites. The Wikipedia link is below:
Now that you have made the sauce, add it into the skillet with the meat and veggie mixture. Stir until blended.
In a large glass bowl, blend together the filling ingredients until smooth.
Bring a large stock pot of water to a boil. Salt it like the sea...
Cook your lasagna noodles for about 2-3 minutes. Just until they are pliable enough to roll out. Lay them on a cutting board that has been lightly sprayed with cooking spray so that they do not stick to the surface while working with them (I used coconut oil spray).
Carefully, spread a thin layer of the filling ingredients on the lasagna noodle, add a few steamed carrot sticks, roll up and place seam side down, in a greased 9"x13" casserole dish. Continue this process until you have made all 10.
Pour the meat and veggie sauce mixture evenly over the top. Layer with sliced fresh mozzarella cheese and sprinkle with parmesan cheese.
Bake in a 350 degree oven for 1 hour or until the top is bubbling and browned.