Hash Brown Quiche

Oh my heavens was this good!! I asked my husband what he wanted for supper yesterday and he said "something with eggs." I wanted to do something more than just scrambled eggs, so I thought about a quiche. We're not fans of pastry crust, so this recipe was perfect for us! I invited my parents over to join us and there was not one piece left at the end.

Hash Brown Quiche:

Courtesy of Paula Deen

3 cups shredded frozen hash browns, thawed and drained

4 Tbsp. butter, melted

3 large eggs, beaten (I used 4 eggs)

1 cup half-and-half

3/4 cup diced cooked ham

1/2 cup diced green onions (I omitted)

1 cup shredded Cheddar

Salt and pepper

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.