Hash Brown Breakfast Quiche
Yield
4 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
hash brown potatoes
frozen, thawed |
|
| ¼ | cup |
scallions, spring or green onions
minced |
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| 1 | teaspoon |
black pepper
divided |
|
| 1 | can |
soup, cream of chicken
condensed, or reduced fat cream, 10 3/4-ounce |
|
| 4 | large |
eggs
beaten |
|
| 1 | cup |
cheddar cheese, very old, sharp
4 ounces |
*
|
| 1 | cup |
ham
cooked, minced |
*
|
| ½ | cup |
green bell peppers
minced |
|
| 1 | jar |
pimentos
2 ounce, diced , optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
hash brown potatoes
frozen, thawed |
|
| 59 | ml |
scallions, spring or green onions
minced |
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 5 | ml |
black pepper
divided |
|
| 1 | can |
soup, cream of chicken
condensed, or reduced fat cream, 10 3/4-ounce |
|
| 4 | large |
eggs
beaten |
|
| 237 | ml |
cheddar cheese, very old, sharp
4 ounces |
*
|
| 237 | ml |
ham
cooked, minced |
*
|
| 118 | ml |
green bell peppers
minced |
|
| 1 | jar |
pimentos
2 ounce, diced , optional |
*
|
Directions
Combine hash browns, green onions, butter and ½ teaspoon ground black pepper; press into bottom and up sides of a greased 10 inch quiche dish or tart pan.
Bake at 425 degrees F for 25 minutes or until lightly browned around edges.
Let cool 10 minutes.
Combine remaining ½ teaspoon pepper, soup and next 5 ingredients, stirring well.
Pour evenly into prepared crust.
Bake at 350℉ (180℃) F for 50 minutes or until set.
Let stand 10 minutes before serving.
Note: Frozen hash browns with onions and peppers may be substituted for hash browns and green onions.
Thaw hash browns quickly in microwave on defrost cycle or let stand in refrigerator overnight.
