Hash brown breakfast quiche

Yield: 8 Servings

Measure Ingredient
4 cups Frozen hash browns, thawed
¼ cup Minced green onions
2 tablespoons Butter or margarine, melted
1 teaspoon Black pepper, divided
1 can (10 3/4-ounce) CAMPBELL'S Condensed Cream of Chicken Soup or Reduced Fat Cream of Chicken Soup
4 larges Eggs, beaten
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup Minced cooked ham
½ cup Minced green bell pepper
1 Jar (2-ounce) diced pimiento (optional)

Combine hash browns, green onions, butter and ½ teaspoon ground black pepper; press into bottom and up sides of a greased 10-inch quiche dish or tart pan. Bake at 425ø for 25 minutes or until lightly browned around edges. Let cool 10 minutes. Combine remaining ½ teaspoon pepper, soup and next 5 ingredients, stirring well. Pour evenly into prepared crust. Bake at 350ø for 50 minutes or until set. Let stand 10 minutes before serving.

Note: Frozen hash browns with onions and peppers may be substituted for hash browns and green onions. Thaw hash browns quickly in microwave on defrost cycle or let stand in refrigerator overnight.

Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@...> on Jul 18, 1997

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