Hash Brown Quiche
Steve Hiatt
Ingredients
- 900 grams hash brown potatoes shredded, thawed if frozen
- 1/2 cup onion chopped
- 1 tablespoon no-salt seasoning blend
- 1 1/2 teaspoons salt
- 6 tablespoons butter melted
- 100 grams ham diced
- 8 ounces green chile drained
- 240 grams sharp cheddar cheese grated
- 6 eggs
- 300 grams milk
- pepper to taste
Instructions
- Preheat oven to 450 degrees F. Spray a 9 x 13 baking dish with vegetable spray.
- In a bowl, mix hash browns, onion, seasoning blend and salt. Press into the bottom of the baking dish. Drizzle with melted butter.
- Turn oven down to 425 F. Bake in oven for 45 minutes or until the top is golden and crusty.
- In a medium bowl, combine the ham, green chile and shredded cheese. Set aside.
- In another medium bowl, combine eggs, milk and pepper.
- When potato mixture has been baked, spread the ham-cheese-chile mixture over it; pour egg mixture over everything.
- Reduce the oven temperature to 375 degrees F.
- Bake for 30-35 minutes or until the filling is puffed and golden brown.
- Let sit for 5 minutes before serving.
Notes
You can bake this quiche, cover and refrigerate for up to 2 days in advance. Cut into servings and re-heat in the microwave.
