Tuesday, December 20, 2011

Hash Brown Quiche

The card class went well this morning. The ladies can talk and cut at the same time. Thanks to those cutters with wires, so the tell me. But we had fun but missed several people who were out. All but one person has canceled for tonight. Tomorrow should be a regular class.

Our recipe for today is from Paula Deen again. You can go to pauladeen.com to see a picture of this dish. It sounds like a great Christmas morning recipe. Or for a Supper on the run. I always like recipes that help us when we are so busy.

Servings: 6 to 8 servings

Cook Time: 55 min
Difficulty: Easy


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 450 degrees F.

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

Have a great evening.

See you at the shop.

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