M and I typically don’t eat breakfast on the weekends. He doesn’t like to eat in the morning (sigh…) and I don’t like to go to the trouble of making something just for myself. But M has embraced the Pantry Challenge so when I mentioned I might make a quiché he was on board.
In the freezer, I had leftover shredded hashbrowns as well as some sausage, mushroom and cream cheese filling from making stuffed mushrooms over Christmas. (I just scooped the leftover filling into a ziploc bag and flattened it to store. The texture of the cream cheese wasn’t noticeably different after freezing.) I also had eggs, half and half and cheese in the fridge as well as a half a green pepper from earlier in the week. I diced and sauteed the pepper in a little olive oil just to make sure it wasn’t raw when the quiche was cooked.
The sausage (hot italian) had a nice heat to it, the pepper gave it freshness and the quiche itself was a fluffy consistency. Plus, we’ll have enough to eat again tomorrow and Monday. The filling could easily be made from whatever meats and veggies you have on hand. Enjoy!
- 3 cups shredded frozen hash browns, thawed and drained between paper towels
- 1/2 stick butter, melted
- 3 eggs (I used two whole eggs and a yolk I saved from the previous evening)
- 1 cup half-and-half
- 1-1 1/2 cups vegetables and/or meats (in my case: Hot Italian Sausage sauteed with chopped mushroom stems and garlic and mixed into cream cheese, as well as half a sauteed green bell pepper)
- 1 cup shredded cheddar
- Salt and freshly ground black pepper
- Preheat oven to 450.
- Combine hashbrowns and butter in the bottom of a 9" round or 8" square baking dish. Press along the sides and bottom of the pan to form a crust. Bake 20-30 minutes until edge brown and start to crisp.
- In a bowl, whisk eggs with half and half. Fold in vegetables/meat and shredded cheese. Season with salt and pepper. Pour filling into hashbrown crust.
- Reduce oven temperature to 350 and bake 30 minutes until set. Let sit for 5 minutes before cutting.