Okay, this is so very, very good! It is also easy, just be prepared to bake the hashbrowns for 25 minutes and then bake the quiche for 25 more minutes... so watch your timing. Anyway.... Dave LOVED it and that is hard to do! Healthwise it is not the greatest but it is not the worst thing either. I just had one slice and stopped! Although it was hard to do!
Paula Deen's Hashbrown Quiche
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
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 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
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