KK’s husband Leo never thought he liked quiche until this one. He had eaten it while on an outing with some buddies, and he insisted that KK get the recipe. We are so glad he did. The hash brown crust is a brilliant idea for us potato lovers!
3 c. shredded frozen has browns, thawed and drained
½ stick butter, melted
3 lg. eggs, beaten
1 c. half and half
¾ c. diced cooked ham
½ c. diced green onions
1 c. shredded Cheddar
Salt and freshly ground black pepper
Preheat oven to 450 degrees.
Gently press the drained has browns between paper towels to dry them. In a 9” pie plate, toss the hash browns with the butter; press them into the bottom and up the sides to form a crust. Bake for 20-25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready, pour the egg mixtgure over it and return to the oven. Lower the temperature to 350 degrees and bake for about 30 minutes, until the quiche is light golden brown on top and puffed.
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