Sunday, July 6, 2008

Hash Brown Quiche

Recipe courtesy Paula Deen

You can bake the crust and prep your ingredients the night before. Then simply mix and pop in the oven in the morning before you get in the shower- remember to set a timer you can hear! Or better yet try it for dinner. Nothing better than quiche after a long draining day.

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Preheat oven to 450 degrees F.
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 to 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 oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

You can serve this with your leftover tomatoes, if you have some, sliced over the top.

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