Breakfast Potato Quiche with Tender Corn

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  • To begin making the Breakfast Potato Quiche with Tender Corn, preheat oven to 200 C.

  • Gently press the grated potatoes between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the potatoes with the melted butter, salt and pepper. Stir to combine well.

  • Press the potatoes into the bottom of the pan and up the sides to form a crust. Bake in the preheated oven for 30 -35 minutes until golden brown and sides of the potato crust start to crisp.

  • Mean while, in a sauce pan, whisk the whole wheat flour, milk, salt and cayenne pepper. Place the pan on medium heat and begin to cook the sauce, stirring continuously until thickened.

  • Stir in the baking powder at this stage and whisk until well blended. Turn off heat and add the steamed corn and stir.

  • When the hash brown potato crust is ready pour the corn mixture over it, sprinkle the cheese and return to the oven.

  • Lower the oven temperature to 180 C and bake for about 15 to 10 minutes until the cheese is light golden brown on top.

  • Serve the Breakfast Potato Quiche with a tall glass of freshly made fruit juice like Cantaloupe Pomegranate and Mint Juice and toast for breakfast.

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