Hashbrown Quiche

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!

Hashbrown Quiche
Serves 6
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 3 cups shredded frozen hash browns, thawed and drained between paper towels
  2. 1/2 stick butter, melted
  3. 3 eggs (I used two whole eggs and a yolk I saved from the previous evening)
  4. 1 cup half-and-half
  5. 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)
  6. 1 cup shredded cheddar
  7. Salt and freshly ground black pepper
Instructions
  1. Preheat oven to 450.
  2. 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.
  3. 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.
  4. Reduce oven temperature to 350 and bake 30 minutes until set. Let sit for 5 minutes before cutting.
Adapted from Paula Deen / Food Network
Two Forks One Love http://twoforksonelove.com/

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