Quiche The Cook

Looking for something different for weekend breakfast?

Quite a few years ago I first found a recipe for hash brown quiche in a magazine. This week, I came across another version on Paula Deen’s Web site. This one calls for ham and cheddar, but you can change it up with just about any variation of meat and cheese you would prefer. How about sausage and American cheese? Bacon and Swiss? Even chicken and Monterey Jack would be tasty.

Hash Brown Quiche

Preheat oven to 450 degrees.

Thaw and drain 3 cups shredded frozen hash browns. Gently press between paper towels to remove as much moisture as possible. In a 9-inch pie plate, toss the potatoes with 4 tablespoons butter, melted. Press hash browns into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes or until golden brown and starting to crisp.

Meanwhile, in a mixing bowl combine 3 large eggs, 1 cup half and half (I’d use the fat-free kind), ¾ cup diced cooked ham, ½ cup diced green onions and 1 cup shredded Cheddar cheese. When the crust is ready, pour the egg mixture over it and return to oven.

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