Tuesday, August 24, 2010
Breakfast Quiche For the Early Risers
3C Shredded frozen hash browns, thawed/drained
1/2 stick of butter
5 eggs, well beaten
1/2 C half-and-half or lower fat alternative
3/4 C diced cooked ham or crisp bacon
1/2 C diced green onion
1C shredded cheddar cheese
Salt/freshly ground pepper to taste
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 25-30 minutes until golden brown and starting to crisp.
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 30 minutes until the quiche is light golden brown on top and puffed.
Garnish as desired