Hash Brown Quiche

Thank you, Paula Deen, for bringing us this recipe. It is just as delicious as it sounds. Some recipes are lost between how good the recipe sounds and what it actually tastes like, however, this is not one of them. My husband loves Quiche, but the filling to pie crust ratio is definitely lacking, and it is too hard to make mini quiches from scratch. This crust is phenomenal, adding a wonderful potato flavor and crunch. It doesn’t overwhelm the egg filling, but just adds to its richness. I am pretty sure if it had just been the two of us eating we could have polished off the entire dish.
Hash Brown Quiche
  • 3 cups, shredded frozen hash browns, thawed and drained
  • 4 tablespoons (1/2 stick) butter, melted
  • salt and pepper to taste
  • 3 large eggs, beaten
  • 1/2 C. whipping cream and 1/2 C. whole milk
  • 1 1/3 cup diced cooked ham
  • 1/2 cup diced green onions
  • 1 cup shredded sharp Cheddar
  • Salt and freshly ground black pepper to taste

Directions

Preheat oven to 450 degrees.

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 and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Adapted slightly from Paula Deen’s recpie on Foodnetwork.com 
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