***Ham and Cheese Quiche (Hashbrown Crust Option)

Hash Brown Quiche
Recipes courtesy Paula Deen, 2007

Prep Time:5 minInactive Prep Time: hr minCook Time:55 min
Level:
Easy
Serves:
6 to 8 servings
REcipes Courtesy Paula Deen 2007

* Let hash brown thaw in refrigerator night before and REALLY damp dry

Ingredients
3 cups, shredded frozen hash browns, thawed and drained ( thaw over night in refrigerator)
4 tablespoons (1/2 stick) butter, melted


3 large eggs, beaten
1 cup half-and-half ( can sub for milk)
3/4 cup diced cooked ham ( I used sliced deli meat)
2-3 diced green onions
1/4 cup spinach finely chopped
1 cup shredded Cheddar
Salt and freshly ground black pepper

Directions
Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible(important that it is as dry as possible). In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 50 minutes until the quiche is light golden brown on top and puffed.