Sunday, April 13, 2008
Crispy Potato Quiche from Lori Boyer (the mother of all children)
1 24 oz. pkg. frozen shredded hash browns thawed
1/2 c butter, melted
1 c pepper jack cheese (shredded)
1 c swiss cheese (shredded)
1 1/2 c. cooked ham (diced)
3/4 c half and half
3/4 tsp seasoned salt
Press thawed hash browns between paper towels to remove moisture. Fit hash browns into a 10 inch pie plate that has been greased with some of the melted butter, forming a solid crust. Brush crust with melted butter, making certain to brush top edges. Bake at 425 degrees for 25 min. Remove from oven. Sprinkle cheeses and ham evenly over bottom crust. beat half and half and eggs with seasoned salt, pour over cheeses and ham. Bake uncovered at 350 degrees for 30-40 minutes until knife inserted in center comes out clean.
Mom made this for her high school friends and they loved it. (Or at least they said they did.)
Melba's Note: Mom is famous for her breakfasts. Not because they ever happened, more because they didn't. Well, actually, she tried many times to make abelskievers (sp?) but, let's just say, they're known around our house now as "damn abelskievers." It's a real feat for Mom to have made a quiche recipe because she's always been allergic to eggs. She says she's getting over that now, and likes this.
To Mom's credit, she doesn't fix breakfast because she's not really a morning person. But she's ALWAYS up for a late night sugar fest. Love you Mom!!