Hash Brown Quiche

An early Christmas breakfast party led me to look for another one-dish breakfast. Paula Deen’s hash brown quiche (original recipe here) looked like a good option, once some of the fat was cut down. I also had to eliminate meat from the recipe.

The photo is from her recipe website… I forgot to take a picture of mine.

My version was as follows:

  • 3 cups frozen shredded has browns (I used Ore-Ida Potatoes O’Brien, thawed and drained- they had no shredded hash browns in the supermarket, these were diced and had onions and peppers mixed in the bag- I just chopped them up a little more)
  • 2 tbsp butter, melted.
  • 5 eggs, beaten
  • 1 cup half-and-half
  • 1/4 cup diced scallions
  • 1 cup reduced-fat shredded cheddar
  • salt and pepper

Preheat oven to 450 F.
Gently press the drained hash browns with paper towels to dry them.Mix them in large bowl with melted butter.
Spray a 9″ pie plate (deep) with Pam cooking spray. put potatoes in plate and use the bottom of a cup measure to press down and up the sides to create a crust.
Bake for 25-35 minutes until golden brown and starting to crisp (her recipe calls for 20-25 minutes, but mine toook 35).
Combine remaining ingredients in a large bowl. When crust is ready, pour the egg mixture over it and level it out.
Lower the oven temperature to 350 F and bake for about 35-45 minutes until the quiche is light golden brown on top and puffed in the center (PD says 30 min, but mine wasn’t ready until 40-45 minutes).

Yum! Her recipe calls for 3/4 cup diced ham too. I think that would be a perfect addition in future as long as you’re not cooking for vegetarians!

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