HASH BROWN HAM & CHEESE QUICHE – fall rerun

I found this recipe in an old Taste of Home magazine that I bought at a library book sale 3 years ago – best book sale I’ve been too in a long, long time. I spent $9.80 at the sale and then calculated the retail prices of all the books and magazines plus tax ($309.73) and found I saved $299.93 when all was said and done!

I did make a few changes to the original recipe which are indicated in green and the items I removed are in red. I have to tell you this was one of the easiest brunch items I’ve ever made. Crisp and tasty too!





HASH BROWN HAM & CHEESE QUICHE
3 cups frozen shredded hash brown potatoes, thawed
4 tablespoons butter, divided 1 + 3 tablespoons
1 cup shredded jack cheese
1 cup shredded swiss cheese
+1 large bunch green onions, sliced
+6 button mushrooms, sliced
1 cup cooked ham, diced
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon sea salt
1/4 teaspoon white pepper
-1/4 teaspoon seasoned salt
PURE

  • Thaw hash browns between paper towels to absorb excess moisture.
  • Pre-heat oven to 425 degrees.
  • Spray 9 inch pie plate* with PURE.
  • Press hash browns into the bottom and along the sides of the pie plate.
  • Melt 3 tablespoons of butter and drizzle it all over the hash browns.
  • Bake uncovered for 20-25 minutes until edges are browned.
  • While these are browning, melt remaining tablespoon of butter in a small skillet and saute’ green onions and mushrooms.
  • Reduce heat to 350 degrees.
  • Combine the cheese and ham chunks. Layer over potatoes.
  • In a small bowl whisk together the whipping cream, eggs, salt and pepper.
  • Pour over the ham layer.
  • Bake uncovered 20-25 minutes or until set in the center.
  • Let stand 10 minutes before cutting.

*next time I will use an 8×8 baking dish for ease of serving.

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