Hash Brown-Crust Quiche

Ingredients

  • One 30-ounce bag frozen hash browns, thawed overnight in the fridge
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 6 large eggs
  • 1 cup half-and-half
  • 2 cups shredded cheddar cheese
  • One 7-ounce fully cooked ham steak, finely diced
  • 3 green onions, green parts only, cut into 1/4-inch slices
Directions:
  1. Preheat the oven to 400 degrees F.
  2. Make sure your hash browns aren't damp so they'll crisp up nicely. The quickest way to dry them out is to cut a 1-inch hole in one corner of the hash brown bag, turn the bag upside down over the sink, and squeeze it gently to drain it of as much liquid as possible.
  3. Put the hash browns in a large bowl and season them with 1 teaspoon each of the salt and pepper.
  4. Place a 10-inch cast-iron skillet over medium-high heat. When it's good and hot, add the oil and butter. Swirl the pan to melt the butter. Take the pan off the heat and coat the sides lightly with cooking spray, then pour the hash browns into the pan. Use a silicone spatula to evenly coat them with the oil and butter and then spread them on the bottom and up the sides, making a crust.
  5. Cook the hash brown crust over medium-high heat for about 10 minutes, until it slightly turns color. If you notice some shrinkage, use the spatula to move some of the potatoes around to patch any holes.
  6. Remove the pan from the stove, lightly coat the hash browns with cooking spray, and place the pan in the oven. Bake until the hash brown crust edges are starting to turn golden, 10 to 15 minutes.
  7. Meanwhile, rinse the bowl you used or the hash browns. Crack in the eggs, then add the half-and-half, cheddar, and remaining 1/2 teaspoon each salt and pepper. Stir until evenly mixed. Set aside.
  8. Carefully remove the pan from the oven and spread the ham and green onions evenly over the hash browns. Top with the egg and cheese mixture and rock the pan back and forth a moment to distribute the eggs and cheese evenly. Reduce the oven temperature to 350 degrees and bake until you can give the pan handle a shake and the middle does not jiggle, 30 to 35 minutes.
  9. Let the quiche cool for at least 15 minutes before serving warm. 

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