280. BOK CHOY and BACON QUICHE

yields 2 servings

2 tablespoons butter
1 1/2 cups frozen hashed brown potatoes
1/2 teaspoon pepper
6-7 eggs
1/2 cup half and half
1/2 teaspoon baking powder
4 stalks Bok Choy; thick white part, diced and reserving leafy green part
1/2 cup leafy green part of Bok Choy
4-5 slices of bacon, fried crisp and crumbled
1 cup shredded Jack Cheese

Melt butter in 8 inch skillet over medium heat. Add potatoes; lower flame to prevent quick browning. Sprinkle with pepper if desired. Whip eggs with half and half and baking powder and set aside. Layer Bok Choy over potatoes, white stalks and then greens. Pour egg mixture over the vegetables and sprinkle the bacon on top. Spread shredded cheese over entire mixture. Cook over burner until mixture is almost set, then place in 400 degree hot oven for 6-7 minutes. Remove from oven; let sit 5 minutes. Serve with sliced tomatoes and hot bread.


courtesy of: Cavanagh Inn, Innkeepers Ray & Jeanne Farris, 10 Keller Street, Petaluma, CA 94952, 707-765-4657