Today’s meal is a good one for a brunch. It’s probably my favorite quiche. The crust is made from shredded hashbrowns, which I think keeps it from getting too soggy if you reheat the leftovers. It’s super simple to make.
3 c shredded hashbrowns, thawed
1/4 c butter, melted
3/4 c ham, chopped
1/2 c green onion, diced
1 c half and half
1 c shredded cheese
salt and pepper to taste
Preheat oven to 450 degrees. Pat harhbrowns dry. Toss melted butter and hashbrowns in pie plate and then press hashbrowns to the bottom and up the sides of the pie plate. Cook the hashbrown crust in the oven 20 minutes until golden brown.
Lower oven temperature to 350 degrees and remove pie plate. Combine the remaining ingredients in a mixing bowl until well combined. Pour mixture into the hashbrown crust and bake for 30 minutes until eggs are puffy and only slightly jiggly in the middle of the quiche. Cool until just set before slicing into the quiche.