Ham (or whatever) hashbrown quiche

Yield: 1 Servings

Measure Ingredient
3 cups Shredded hashbrowns; thawed, placed in paper towel, and squeezed until just damp, up to 4
⅓ cup Melted butter; (I used margarine, could use even less)
1 cup Diced ham; (could use bacon, mushrooms, combo of things, etc.)
1 cup Cheddar cheese; (I used Sargento 6 cheese shredded blend, used more)
3 \N Eggs; (probably could use egg substitute)
½ cup Half-and-half; (I used 2 % milk)
\N \N Salt and pepper to taste; (I didn't use salt - ham was salty enough)

Source:OAMC list

Press hash browns into 9" pie plate or quiche pan forming a crust. Drizzle with butter. Bake at 425 for 30 minutes or until brown. Combine ham and cheese(or bacon, etc.) Place in crust. Blend eggs, the ½ and ½(or milk), and seasoning. Pour on top. Decrease oven to 350 and bake 25-30 minutes. Let stand 5 minutes before serving. Note: This is potentially freezeable but I haven't tried it as it was easy enough to make quickly.

Posted to TNT Recipes Digest by NavyDoc <NavyDoc@...> on Apr 13, 1998

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