I came across a recipe for quiche with a hash brown crust. I was intrigued. I knew this would work well with the Paleo lifestyle. I made it on Friday and I have been enjoying a piece every morning for breakfast. I know you would be able to change this up by substituting bacon or sausage for the diced ham, and onions or spinach for the diced green peppers.
Hash Brown Quiche
3 cups frozen shredded hash browns, thawed
1/3 cup butter, melted
1 cup diced, fully cooked ham (available at your local meat market)
1 cup shredded cheddar cheese (available at your local butcher shop)
1 1/4 cup diced green pepper
4 jumbo eggs
1/4 tsp. pepper
1/2 tsp. salt
Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9″ pie plate. Drizzle with the melted butter. Bake at 425 degrees for 25 minutes. While this is cooking, blend the eggs in a large bowl and add salt and pepper to the eggs. Combine ham, cheese and green pepper in a separate bowl. Remove the crust from the oven. Decrease the oven temperature to 350 degrees. Put the ham, green pepper and cheese over the top of the hash brown crust. Pour the eggs over the top of the ham mixture. return to the oven and bake for an additional 30 minutes. You will know the quiche is done when a knife inserted in the center comes out clean.
You can individually freeze the quiche and use for a dinner or breakfast entree. That’s all for today. Until next time…From our Butcher Block to your Table.