Friday, April 13, 2012

Hash Brown Quiche

My daughter was baptized on Saturday.  What a special day! She was baptized in the morning so we had our family back to our house for a brunch after.  This hash brown quiche was a hit!  It's been a long-standing favorite at our house so I was pleased with how the three pans I made were inhaled.  We make it often for dinner (we're big fans of breakfast for dinner).  It is SO delicious!  The hash browns combine with the eggs and milk and become fluffy and light.  As it cooks the majority of the swiss and cheddar cheese rise to the top and becomes ooey and gooey (yes, that's a word).  And the ham adds the right amount of saltiness to this savory dish. This is such an easy, delectable casserole.  You might find yourself going back for seconds fourths! 

 It worked out perfectly for a busy morning as I made them the night before and refrigerated them until I popped them in the oven in the morning.  I'd never made it this way before and was nervous it would turn out.  Thankfully they turned out exactly as they have in the past when I've made them according to the recipe.  My kid's voted that we make this on Christmas morning now instead of our usual casserole.  I think maybe we'll just make this in addition to our traditional dish.

Hash Brown Quiche from "The Essential Mormon Cookbook"

8 shredded frozen hash brown potato patties (I usually use 9 for a 9x13 pan)
1/2 cup butter, melted (I use 1/4 C)
1 C cubed precooked ham
1 C shredded cheddar cheese
1 C shredded swiss cheese
8 eggs
2 cups milk or cream
1/2 teaspoon salt

Place hash brown patties in greased 9x13 inch pan.  Pour melted butter evenly over the surface of potato patties.  Bake at 350 F for 20 minutes.  Remove from pan.  Sprinkle potatoes with ham and cheeses.  In a large bowl beat eggs.  Add milk or cream and salt.  Stir.  Pour mixture over cheese and ham.  Bake at 350 F for about 30 minutes.  Serves 8.

Tips:  If making the night before--just skip the step where you bake the potatoes.  Just pour butter over potatoes and proceed to adding the cheeses and ham on top of them.  After quiche is assembled, cover and refrigerate overnight.  Also, I bake it covered with the foil. 

1 comment:

ann said...

I am glad you posted this recipe because it was soo yummy!