Hash Browns Quiche
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 cups loose-pack frozen shredded hash browns, thawed
- 1⁄3 cup butter, melted
- 1 cup shredded cooked ham
- 1 cup shredded cheddar cheese
- 1⁄4 cup finely diced green pepper
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Press hash browns between paper towels to remove the excess moisture.
- Press into the bottom and up the sides of an ungreased 9-inch pie plate.
- Drizzle with butter.
- Bake at 425 degrees for 25 minutes.
- Combine the ham, cheese and green pepper and spoon it over the potato crust.
- In a small bowl, beat the eggs with the milk and salt and pepper.
- Pour the egg mixture over the ham and cheese mixture.
- Reduce the oven heat to 350 degrees and bake for 25-30 minutes - or until a knife inserted near the center comes out clean.
- Allow to stand for 10 minutes before serving.
- To save time, you can make the hash brown crust and chop the ham, cheese and peppers the night before.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life