I love a great Quiche recipe, don’t you? This Ham and Cheese Quiche from my archives is one of my favorites. The other day, on Pinterest I saw a recipe for Quiche that has a layer of Hash Browns on the bottom instead of a pastry crust. What a great idea, though I. And so I gave it a go. I changed the recipe quite a lot, to include some of the flavors we love (hello, smoked paprika…I would like to marry you), and to make it less time intensive.
Yu-Hum. The Hash Brown bottom incorporated so nicely with the egg and cheese filling. My family loved it. Smiles all around. It would make a great addition to any holiday breakfast/brunch line up. (Can you believe the holidays are approaching!) Also, I know many of you LDS readers will be watching General Conference this weekend with your families. (Do you love watching church at home in your pj’s as much as I do?) If you are looking for a great savory dish to enjoy while you watch conference, this could be the one. 🙂
Here are a few yummy things you could make to go with it…
Apple Wheat Pancakes with Buttercream Syrup
If you haven’t ever made this Buttercream Syrup before…holy cats.
It’s going to change your life.
You may wish I’d never mentioned it. Please proceed with caution. 🙂
Hash Brown Quiche
*** NOTE: This recipe can be made up to 1 day in advance (from start to finish, including the baking) and kept in the refrigerator. When you are ready to serve it, cover it with tin foil and pop it into a 375 degree oven for about 20 minutes. ***
Time: 20 minutes prep + 45-55 minutes baking
Yield: 8 servings
Recipe adapted from Better Homes and Gardens
1 (24 ounce) bag frozen shredded hash brown potatoes
2 T butter
1/2 t smoked paprika, divided
1/4 t seasoned salt (I like Lawrys)
salt and pepper
4 sliced bacon
1/3 C red onion, chopped
1/3 C green pepper, chopped
1 1/3 C half and half
1 C sharp cheddar cheese, shredded
1. Grab a bag of shredded hash browns. Pop them into the microwave for a couple of minutes to help them begin to defrost.
2. Heat a large, deep skillet up over medium high heat. Add 2 tablespoon of butter and let it melt. Add the potatoes, 1/4 teaspoon smoked paprika and 1/4 teaspoon seasoned salt. Hit it with a bit of salt and pepper and allow the potatoes to cook through.
You want to be sure they get a nice golden brown crispness to them. This will boost the flavor quite a lot.
3. While your potatoes are cooking, in a separate skillet, fry up your bacon over medium high heat. I opted to cut 4 slices in half so they would cook more easily.
When they are crisp, set them on a plate covered with a paper towel. Discard all but 1 teaspoon of the bacon grease from your pan.
4. Add 1/3 cup chopped green pepper and 1/3 cup chopped red onion to the skillet you cooked the bacon in. Allow them to saute over medium high heat, stirring occasionally. You want them to be nice and tender.
5. Grab a 9 inch, deep dish pie plate. Pour the cooked harsh browns into it and press them into the bottom and up the sides of the dish. It helps to use a measuring cup.
6. In a medium-sized mixing bowl place 5 eggs and 1 1/3 cup half and half. Whisk them together with a fork.
7. Crumble up the bacon and add it and the sautéed green pepper and red onion to the bowl. Add 1/4 teaspoon of smoked paprika, a bit of salt and pepper and 1 cup shredded cheddar cheese. Stir it around to incorporate.
Pour the mixture over the top of the potatoes.
8. Bake at 375 degrees for 45-55 minutes or until the center is set and top is golden.
9. Allow it to sit for 10 minutes, then serve and enjoy!