Hashbrown Quiche

Here is another good one to add to your breakfast arsenal.  It comes together very quickly and tastes delicious!   It comes from our good friend Ms. Paula Deen and with a 5 star rating and over 300 reviews on the Food Network website, this recipe is definitely well received. 

I added about 1/4 of a large onion and one small green bell pepper in place of the green onion.  I also defrosted the frozen hashbrowns in the microwave instead of waiting for them to thaw.  It worked out wonderfully.

Here's to brunch!

Hashbrown Quiche

3 cups, shredded frozen hashbrowns, 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 (or 1/4 of a large onion)
1 small green bell pepper

1 cup shredded sharp cheddar
Salt and black pepper to taste

Directions

Preheat oven 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 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.

Source:  Paula Deen, Food Network