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Hash Brown Potato Quiche

by on January 10, 2012 in Breakfast, Eggs January 10, 2012 BreakfastEggs
See post on Pam Rauber’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This makes for a light and fluffy quiche for brunch.

Ingredients

  • 3 cups Frozen Hash Brown Potatoes
  • ⅓ cups Unsalted Butter
  • 1 cup Cooked Ham, Chopped
  • 1 cup Cheddar Cheese, Shredded
  • ¼ cups Green Bell Pepper, Chopped
  • ¼ cups Yellow Onion, Chopped
  • ¼ cups Jalapeño Pepper, Seeded And Chopped
  • 3 whole Eggs, Slightly Beaten
  • ¾ cups Heavy Cream
  • 1 pinch Salt And Pepper

Preparation

Preheat oven to 425°F.

Pat the potatoes over the bottom and up the sides of a pie dish. Drizzle the butter over the potatoes. Bake for 25 minutes.

Remove from the oven. Reduce the oven temperature to 350°F.

Layer the ham, cheese, bell pepper, onion and jalapeño over the baked hash browns.

Whisk the eggs, cream, salt and pepper and pour over the layered pie. Bake 25 minutes.

Add a nice side dish such as a salad. Refrigerate leftovers.

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Kim on 6.22.2012

This is a tasty little dish that uses ingredients you probably have on hand. The addition of the hash browns makes it a bit heartier than a frittata but without fussing with pastry. I have made this for a buffet brunch where it worked well because it was still good at room temperature for those who came back for seconds. I used lower fat cheddar and milk to bring down the calorie count a bit and it worked fine.

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