For dinner tonight, we had Paula Deen's Hashbrown Quiche, which is a basic quiche that happens to be in a crust made of hash browns. It was so simple and extremely delicious. So delicious, in fact, that we ate all of it. ALL of it. We're going to be fat.
I skipped the butter in the crust and instead coated the potatoes with a tiny bit of olive oil - just enough to create golden-brown-ness. We also used Bac'n Bits (the little fake-bacon soy things that people put on baked potatoes) instead of the ham.
Excellent and definitely a make-again!!!!
Hash Brown 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
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.
Yield: 6-8 servings