I love quiche, and that is why you frequently see it on my meal plan. Sometimes I put vegetables like broccoli in it and other times just ham or bacon. I came across this recipe by Paula Deen and was anxious to try it. It’s a little similar to the the breakfast pizza I posted about before, but I really liked this much better because the hash browns get nice and crispy.
I slightly modified her recipe, and here is what you need:
3 cups thawed hash browns
4 T melted butter
3 large eggs, beaten
1 c half-n-half
6 or 7 slices of cooked, cut up bacon (I used turkey bacon and cut it up with kitchen shears)
1 T dried minced onion
1 c cheddar cheese, shredded
Dry out your thawed hash browns really well between paper towels, and then mix with the butter. Then pat into a 9 inch pie plate, forming a crust on the bottom and sides.
Bake in a 450 degree preheated oven for 20 minutes or till they start to get lightly crispy, but watch them so they don’t burn.
Combine the rest of the ingredients while the crust is baking, and then when the crust is done, pour the egg mixture over it.
Turn oven down to 350 degrees, and bake for 30 minutes till quiche is a pretty light brown.
I was so pleased with this recipe, and my hubby was as well, so I anticipate this being a new favorite at our house. Hope you enjoy it!