Crispy Potato Quiche

1 pkg. (24 oz.) frozen shredded hash browns
1/3 cup butter, melted
1 cup shredded hot pepper cheese
1 cup shredded Swiss cheese
1 cup cooked ham, diced
1/2 cup Half and Half
6 eggs
1/4 tsp. seasoned salt

Directions:

Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10-inch pie plate, forming a solid crust. Brush crust with melted butter, making certain to brush top edges. Bake at 425° for 25 minutes. Remove from oven. Sprinkle cheeses and ham evenly over bottom of crust. Beat half-and-half with eggs and seasoned salt. Pour over cheeses and ham. Bake uncovered at 350° for 30-40 minutes or until knife inserted in center comes out cleans.

Comments from Kim :

You can substitute your favorite sausage or other breakfast meat of your choice. I use less butter to brush hash brown crust. I also use skim milk instead of half-and-half.

So good.. I make this for breakfast on the weekends... Enjoy!!!



Cooking For Fun

User Reviews:

This was the first quiche I have ever made (I have had many but never made one for myself), and it was the rave of the office. I would suggest deep dish glass pie plates.

Submitted by Office Party Planner on December 04, 2003

I saw this recipe on Bed & Breakfast Inns Online (www.bbonline.com). It appears to be exactly the same, even the wording of the instructions is exactly the saem. EXCEPT, in that recipe it calls for 2 eggs, not 6 as your recipe states. 6 eggs seems like a lot here for the size it produces. Is this a misprint? I'd like to try the recipe, but something doesn;t sound right with the number of eggs.

Submitted by DWK on December 04, 2003

Add your review of this recipe.