Hash Brown Potato Quiche

Name: Hash Brown Potato Quiche
Prep time: 15 min
Total time: 65 min
Yield: 8 Servings
Ingredients: 3 cups, shredded frozen hash browns, thawed and drained; 4 Tablespoons butter, melted; 3 large eggs, beaten; 1 cup half-and-half; u00be cup cooked sausage or ham, diced; u00bc cup bell pepper, diced; u00bc cup green onions, diced; 1 cup shredded Cheddar; Salt and freshly ground black pepper

By Leslie Blythe Breakfast / Brunch, Casserole, Cheese, Eggs, Potatoes Baking

July 9, 2015

You had me at hash browns....

I received a flyer in the mail from Ralph's/Krogers supermarket and there was this recipe for Hash Brown Potato Quiche. What is wrong with this? Nothing! Paula Deen has a version (which makes complete sense). I have merged the two recipes. A some green chillis would not go amiss in this recipe.

Prep: 15 mins
Cook: 50 mins
Yields: 8 Servings

Ingredients

3 cups, shredded frozen hash browns, thawed and drained

4 Tablespoons butter, melted

3 large eggs, beaten

1 cup half-and-half

¾ cup cooked sausage or ham, diced

¼ cup bell pepper, diced

¼ cup green onions, diced

1 cup shredded Cheddar

Salt and freshly ground black pepper

Directions

1Preheat oven to 450˚.

2Gently 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.

3Bake for 20 to 25 minutes until golden brown and starting to crisp.

4Meanwhile, 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.

5Lower the oven temperature to 350˚ and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

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