I received a flyer in the mail from Ralph’s/Krogers supermarket yesterday and there was this recipe for Hash Brown Potato Quiche. What is wrong with this? Nothing! I , of course, am trying it tout de suite! Paula Deen has a version (which makes complete sense). I have merged the two recipes. A some green chillis would not go amiss in this recipe.
Hash Brown Potato Quiche
3 cups, shredded frozen hash browns, thawed and drained
4 Tbs (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/4 cup diced bell pepper
1/4 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Preheat oven to 450˚.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust.
Bake for 20 to 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 mixture over it and return to the oven.
Lower the oven temperature to 350˚ and bake for about 30 minutes until the quiche is light golden brown on top and puffed.