Makes 3-4 Servings
3 Cups. Shredded frozen hash browns thawed and drained
4 tablespoons (1/2) stick butter, melted
3 Large eggs, beaten
1 cup half-and-half
¾ – 1 cup diced cooked ham
½ cup diced green onions (may be substituted or made together with parsley)
1 clove of garlic minced
1 cup shredded cheese (I prefer 4 cheese)
½ teaspoon salt
1/8 teaspoon ground black pepper
Prep time: 10 minutes | Cook time: 35 minutes
Preheat oven to 450 Degrees F
Butter and flour a 9-inch pie plate.
Gently press the drained hash browns between two paper towels to dry them as much as possible. Combine the drained hash browns with the melted butter. Press the hash browns into a 9-inch pie plate pressing into the bottom and sides to form a crust. Bake for 20-25 minutes until golden brown.
In a large mixing bowl, combine the eggs, half-and-half, cooked ham, green onions and/or parsley, garlic, cheese, salt and pepper. It is best to salt and pepper the beaten eggs then add the rest of the ingredients. When the crust is ready pour the egg mixture over it and return to the oven.
Lower the temperature to 350 Degrees F and bake for about 30-35 Minutes until the quiche is light golden brown on top and the filling has set