Lemon Poppy Seed Pound Cake

Friday, April 15, 2011

Hashbrown Quiche

Submitted by Hannah

I'm not always a big egg fan so I'm always looking for some sort of breakfast food that I will enjoy and my husband will too since he loves eggs. I found this recipe on Allrecipes.com and I have loved it ever since I tried it. It is a very simple recipe and not one of those recipes that you can't stop oohing and aahing about but it is a very good go to family meal that even my son loves. I like to make this for dinner most of the time because let's face it with a 3 year old and a 3 month old the last thing I'm thinking of doing at 7 am is making a delicious homemade breakfast, most of the time we are having cereal or peanut butter toast which is Nicholas's favorite. I usually serve this with some fruit or fruit smoothies which is a great way to sneak in some extra fruit in his diet. You will see below how I tweak this recipe a bit and that is what I love about it it always turns out no matter what you put in it.

Ingredients :

3 cups shredded hash brown potatoes

1/3 cup butter, melted (I only use about 2 Tbsp because I don't think it needs more)

1 cup diced cooked ham

1/4 cup chopped onion (green onions are my favorite in this)

1 cup shredded Cheddar cheese

2 eggs ( 2 eggs definitely doesn't seem enough to me so I usually add 2-3 additional egg whites)

1/2 cup milk ( I bump up the milk to about 3/4 cup with the additional eggs)

salt and pepper to taste

Directions :
Preheat oven to 425 degrees F (220 degrees C). Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown. (With the additional eggs it can take closer to 30-35 minutes to cook)

1 comment:

  1. This is a great recipe. Hannah made if for me once and included the smoothie and that really rounded it out nicely. Thanks HanHan!