Crispy Potato Quiche

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 (24 ounce) package frozen hash browns
• 1⁄3; cup melted butter
• 1 cup shredded jalapeno pepper cheese
• 1 cup shredded swiss cheese
• ½ cup half-and-half
• 2 eggs
• ¼ teaspoon seasoning salt

Directions:

1. Press thawed hash browns between paper towels to remove moisture.
2. Fit hash browns into greased 10-inch pie plate, forming a solid crust.
3. Brush crust with melted butter, making certain to brush top edges.
4. Bake at 425F degrees 25 minutes.
5. Remove from oven.
6. Sprinkle cheeses evenly over bottom of crust.
7. Beat half and half with eggs and seasoned salt.
8. Pour over cheeses.
9. Bake uncovered at 350F degrees 30-40 minutes or until knife inserted in center comes out clean.

Reviews

[Chef Benjamin]

I just tried this recipe and now its one of my all time favorites. I made it just how the recipe is written with the exception on using a flavored creamer instead of half and half. It turned out fantastic. Thank you for the great recipe.

[debberd2]

I tried this recipe in September and have now got it to perfection! The main thing for this dish is to set the hash browns out on 8-10 papertowels for a few hours to get most of the moisture out. Press more on top. I used 1 cup of half-n-half, 4 eggs and 1 tsp. seasoning salt for a 11 inch quiche dish. I also added some red pepper flakes, garlic powder and green chilis. I baked the hash browns for 45 minutes (make sure you brush the top edges with butter) to make the quiche crispier. Thanks for a great recipe Teresa!