Basil Infusion

827B34AD-1FAB-46BA-AE91-CF26B7149F2AThis gluten-free custard meets quiche shines from within due to an herb infusion.  Cream and milk steeped with basil transform a basic breakfast dish into glorious mouthfuls. The bottom potato layer takes the hassle out of making crust and adds great texture.

1 C. milk
1 C. cream
12 large basil leaves
7 eggs
2 large russet potatoes
1/4 C. onion, finely chopped
2 T. plus 1 t. olive oil
2 T. coconut flour
Microbasil or microgreen garnish, optional
Salt and pepper

Preheat oven to 375 degrees.

Heat milk and cream over medium heat in a medium saucepan until just barely simmering. Don’t let boil.  Remove from heat and add basil.  Let sit 30 minutes and remove basil. Season with salt and pepper. You can also do this the night before and refrigerate. If you do, leave the basil leaves in overnight for additional flavor and remove just before use.

Beat 6 eggs in a medium bowl.  Combine two ladlefuls of warm infused milk into the bowl with the beaten eggs to temper them so they don’t scramble.  Whisk vigorously.  Then add the egg mixture back into pot with remaining milk and whisk rigorously again to combine.  Reserve in refrigerator.

Meanwhile wash and peel 2 large russet potatoes.  Using a box grater, shred potatoes and place in a bowl.  Combine with onions.  Add 2 T. olive oil and toss well. Do this quickly so the potatoes don’t brown from oxidation.  The oil needs to coat them thoroughly to minimize this.  Add 1 egg and 2 T. coconut (or a nut based) flour. Season with salt and pepper.

Grease the bottom of a casserole dish with 1 t. olive oil and add potato mixture.  Press the potatoes down flat with a spatula and bake in the over for about 30 minutes until they begin to brown on the bottom.  Remove from oven.

Remove egg mixture from refrigerator and whisk as it will likely have settled and add the egg mixture to the pan with the cooked potatoes. Return the pan to oven and cook for an additional 40 minutes until the eggs have cooked through.

Slice into 8-12 pieces. Garnish each piece with microbasil or microgreens for awesome presentation and enjoy a brunch!

 

 

 

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