Lisas Hash Brown Quiche
Yield
1 quichePrep
10 minCook
50 minReady
60 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
hash brown potatoes
shredded |
|
| ⅓ | cup |
butter
melted |
|
| 1 | cup |
ham
diced |
*
|
| 3 | large |
eggs
|
|
| ¾ | cup |
light cream (half&half)
|
|
| 1 | cup |
cheddar cheese
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
hash brown potatoes
shredded |
|
| 79 | ml |
butter
melted |
|
| 237 | ml |
ham
diced |
*
|
| 3 | large |
eggs
|
|
| 177 | ml |
light cream (half&half)
|
|
| 237 | ml |
cheddar cheese
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Thaw the hash browns and squeeze out any moisture.
(I nuke them on defrost and then squish them in paper towels) Press into a quiche pan or a 9 inch pie plate up sides as well to make a crust.
Drizzle edges to center with melted butter.
Bake shell in a 425 preheated oven for 25 minutes.
In the mean time combine ham and cheese or fillings of your choice.
Blend the half and half, salt and pepper and eggs until well incorporated.
Remove shell from oven. Add ham mixture, then egg mixture.
Bake an additional 25 to 30 minutes reducing the oven temperature to 350 after replacing in oven.
