Ingredients
-
3
-
4
-
3
-
1
-
3/4
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Hash Browns Quiche – Paula Deen,Recipes courtesy Paula Deen, 2007 Show: Paula’s Home Cooking Episode: Breakfast Eggstravaganza,First time making this and it turned out quite well. It is difficult cooking for just myself so I reduced ingredients and used some gorgeous shitake mushrooms. I will definitely keep this on my shortlist for breakfast!,The only change I made to this was to use crisp bacon instead of ham. And I let it cook a little bit then sprinkled the bacon over the top so it would stay crisp. I served this for Easter brunch and everyone liked it. Thanks for sharing your delicious recipe!
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Steps
|
1
Done
|
Preheat Oven to 450 Degrees F. |
|
2
Done
|
Gently Press the Drained Hash Browns Between Paper Towels to Dry Them as Best 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. |
|
3
Done
|
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. |
|
4
Done
|
Lower the Oven Temperature to 350 Degrees F and Bake For About 30 Minutes Until the Quiche Is Light Golden Brown on Top and Puffed. |
