Hash-Brown Quiche
Yield
1 quichePrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
hash brown potatoes
|
|
| ⅓ | cup |
butter
melted |
|
| 4 | ounces |
pepper jack cheese
shredded |
*
|
| 6 | ounces |
ham
cooked |
|
| 4 | ounces |
gouda cheese
shredded |
*
|
| ½ | cup |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| ¼ | teaspoon |
seasoned salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
hash brown potatoes
|
|
| 79 | ml |
butter
melted |
|
| 115.6 | ml/g |
pepper jack cheese
shredded |
*
|
| 173.4 | ml/g |
ham
cooked |
|
| 115.6 | ml/g |
gouda cheese
shredded |
*
|
| 118 | ml |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| 1.3 | ml |
seasoned salt
|
|
Directions
Press hash browns between paper towels to remove moisture. Press hash browns into bottom and up sides of a 9-inch pie plate to form a crust.
Drizzle melted butter over crust. Bake in a 425 degree oven for 25 minutes.
Remove from oven. Reduce oven temp. to 350℉ (180℃).
Toss together the ham and cheese, and place in crust. Beat the cream with the eggs and seasoned salt.
Pour over ham and cheese.
Bake, uncovered, in the 350℉ (180℃). oven for 25 to 30 minutes Let stand for 10 minutes before serving.
