Monday, August 29, 2011

Hashbrown Quiche

Great for breakfast, or breakfast-for-dinner!

  • 3 cups shredded, frozen hashbrowns (thawed and drained)
  • 4 tablespoons (1/2 stick) butter, melted
  • 4 large eggs (beaten)
  • 1 cup milk
  • 3/4 cup diced cooked ham
  • 1/2 cup diced green onions
  • 1 cup shredded cheddar cheese
  • Salt and pepper

Preheat over to 450 degrees F.

Gently press the drained hashbrowns between paper towels to dry them as best as possible. In a 9 inch pie plate, toss the hashbrowns with the melted butter and press into the plate. Press 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 hashbrown crust is ready, pour in the egg mixture and return to the oven.

Lower the oven temperature to 350 degrees, and bake for about 30-40 minutes until the quiche is light golden brown on top, and puffed.


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