Mmmm, just finished eating this for dinner tonight. I served it with toast and grapes as sides. It really would be great for breakfast. I made two changes which makes it use more eggs and less milk, because DH and I don't prefer milky eggs, and used turkey bacon instead of ham. I also made it in an 8x8 pan, not a pie plate, and absorbed some of the greasiness off the top while it was cooling -- it made it just perfect. Enjoy!
Hash Brown Quiche
(By Jan Peters, courtesy of Taste of Home Magazine adapted by Amanda Sewell)
Ingredients:
3 cups frozen hash browns, thawed
1/3 cup butter, melted
1 cup turkey bacon, cooked and cubed
1 cup shredded cheddar cheese
1/4 cup diced green pepper
3 eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
(By Jan Peters, courtesy of Taste of Home Magazine adapted by Amanda Sewell)
Ingredients:
3 cups frozen hash browns, thawed
1/3 cup butter, melted
1 cup turkey bacon, cooked and cubed
1 cup shredded cheddar cheese
1/4 cup diced green pepper
3 eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
Directions:
Press hash browns between paper towels to remove excess moisture. Press into the bottom and sides of ungreased pan. Drizzle with butter and bake at 425F for 25 minutes.
Combine turkey bacon, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce oven heat to 350F. Bake for 25-30 minutes or until a knife inserted in the center comes out clean. Allow to stand for 10 minutes before cutting. Yield: 6 servings.
Press hash browns between paper towels to remove excess moisture. Press into the bottom and sides of ungreased pan. Drizzle with butter and bake at 425F for 25 minutes.
Combine turkey bacon, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce oven heat to 350F. Bake for 25-30 minutes or until a knife inserted in the center comes out clean. Allow to stand for 10 minutes before cutting. Yield: 6 servings.
Comments
My only statement is ... I sure do wish you were going to be able to be here next month in Texas to create this (with helpful hands) for all of us! Sounds oh so YUMMY!!
~Tex