Hash brown Quiche Recipe (TNT)
Here's a recipe I tried over the weekend! Definitely worth sharing!
Hash brown Quiche
3 cups, shredded frozen hash brown potatoes, thawed and drained
4 tablespoons (1/2 stick) butter, melted
4 large eggs, beaten (original recipe called for 3 large eggs, but I used 4)
1 cup half-and-half (I used 1/4 cup heavy cream with 3/4 cup half and half)
3/4 cup diced cooked ham (I also added about 1/4 cup of chopped, pre-cooked thick smoked bacon)
1/2 cup diced green onions
1 cup shredded Cheddar (I also added a few very small chunks of Bellavitano Raspberry Wisconsin cheese)
Salt and freshly ground black pepper
Preheat oven to 450F. 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 350F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
4 tablespoons (1/2 stick) butter, melted
4 large eggs, beaten (original recipe called for 3 large eggs, but I used 4)
1 cup half-and-half (I used 1/4 cup heavy cream with 3/4 cup half and half)
3/4 cup diced cooked ham (I also added about 1/4 cup of chopped, pre-cooked thick smoked bacon)
1/2 cup diced green onions
1 cup shredded Cheddar (I also added a few very small chunks of Bellavitano Raspberry Wisconsin cheese)
Salt and freshly ground black pepper
Preheat oven to 450F. 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 350F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
Gail's Notes: This was really, really good--definitely falls under the category of "comfort food"! I did a few things different (nothing new there!) by using a combination of cheddar and Bellavitano cheeses, and I also added about 1/4 to 1/2 cup baby portabella mushrooms (sliced and sauteed in olive oil first). I highly recommend trying this! You won't be sorry!
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