Breakfast Hash Brown Quiche

 Personal Easy total time1 hr 15 mins addedJuly 2020

Crust

• 3 cups shredded frozen hash browns, thawed and drained
• 1 tablespoon butter, melted
• 1 egg, beaten
• Kosher salt and freshly ground black pepper

1. Preheat oven to 450°F.
2. Gently press the drained hash browns between paper towels to dry them as best as possible. Season with salt and pepper. Mix with a beaten egg.
3. In a 9-inch pie plate, melt 1 tablespoon of butter and brush to cover the bottom and sides. Press the hash brown mixture into the bottom and up the sides to form a crust.
4. Bake for 20 to 25 minutes until golden brown and starting to crisp.
5. After the crust is baked, open the oven door so the oven has a chance to cool.

• 5 eggs, beaten
• 1¼ cups milk
• ¼ teaspoon cayenne pepper
• ¼ teaspoon paprika
• Kosher salt and freshly ground black pepper, to taste
• ¾ cups cooked ham, sausage or bacon, diced
• ½ cup green onions, diced
• ½ cup red pepper, diced
• 1 cup Cheddar cheese, shredded

1. Preheat oven to 350°F.
2. In a bowl, beat the eggs and mix with spices, salt and pepper.
3. Evenly distribute the ham, onions and red peppers on the bottom of the crust. Top with cheese. Pour the egg mixture on top.
4. Bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Tips

• It’s always easy to add any other herbs or vegetables you might have available.