Hamburger Hash Brown Quiche
Yield
1 quichePrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
hash brown potatoes
thawed |
* |
| ½ | cup |
butter
melted |
|
| ½ | pound |
ground beef
|
|
| ⅓ | cup |
onions
chopped |
|
| ½ | cup |
milk
|
|
| 2 | large |
eggs
beaten |
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | pound |
velveeta cheese
cubed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
hash brown potatoes
thawed |
* |
| 118 | ml |
butter
melted |
|
| 226.8 | g |
ground beef
|
|
| 79 | ml |
onions
chopped |
|
| 118 | ml |
milk
|
|
| 2 | large |
eggs
beaten |
|
| 15 | ml |
cornstarch
|
|
| 226.8 | g |
velveeta cheese
cubed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 | ml |
worcestershire sauce
|
|
Directions
Press potatoes into a greased 9 inch pie plate or quiche pan; brush with melted butter.
Bake 10 minutes while preparing meat filling.
Brown meat and onion; drain. Combine milk, eggs and cornstarch.
Stir into meat. Add cheese and season with salt and pepper and Worcestershire sauce.
Pour into hash brown crust and bake at 350℉ (180℃) for 30 to 35 minutes.
