Hash Brown Quiche
A great breakfast dish that is gluten free since the crust is not a pastry. To save time, you can make the hash brown crust, chop the ham, cheese and peppers the night before.
Yield: 6 servings
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Ingredients
- 3 cup(s) frozen loose-opack shredded hash browns, t thawed
- 1/3 cup(s) butter melted
- 1 cup(s) fully cooked ham diced
- 1 cup(s) sharp cheddar cheese shredded
- 1/2 cup(s) red or green pepper diced
- 2 whole(s) eggs
- 1/2 cup(s) milk
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
Preparation
- Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-in pie plate. Drizzle with butter. Bake at 425 for 25 minutes. Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees. Bake for 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.
January 2013
This recipe is a personal recipe added by Jillvanhorne and has not been tested or endorsed by MyRecipes.
Hash Brown Quiche Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Make-Ahead
- CUISINE: French
- MAIN INGREDIENT: Eggs
- COOKING METHOD: Bake
- OCCASION: Mother's Day
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