Hash Brown Quiche
Up North for the weekend with friends was the reason to brunch together. This recipe proved to be a keeper as we dined together at Green Lake. Use Ham and Cheddar Cheese in one quiche and Vegies and Swiss in another, or whatever your taste buds enjoy.
Servings 6 -8
Ingredients
- 3 cups shredded frozen hash browns thawed and drained
- 4 tablespoons butter melted
- 3 large eggs beaten
- 1 cup half-and half OR 1/2 cup half-and-half with 1/2 cup milk
- ¾ cup diced cooked ham
- ½ cup diced green onions
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 450 degrees.
- Gently press the drained hash browns between paper towels to dry them as best as possible.
- In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.
- Press them into the bottom and up the sides to form a crust.
- Bake for 20-25 minutes until golden brown and starting to crisp.
- Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
- Lower the temperature to 350 degrees and bake for about 30 minutes unti the quiche is light golden brown on top and puffed.
- Recipe courtesy of Paula Deen