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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 450F. 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 350F and bake for about 30 minutes
 until the quiche is light golden brown on top and puffed.