What’s for breakfast? Paula Deen’s quiche recipe

Filed in Gather Food Essential by on January 17, 2011 0 Comments

The hash brown crust made this excellent! Better than normal quiche.

 

  • 3 cups shredded frozen hash browns, thawed and drained
  • 4 T (1/2 stick) butter, melted
  • 6 eggs, beaten
  • 1 cup half-and-half
  • 1 cup shredded Cheddar
  • salt and freshly ground black pepper

Preheat oven to 450°.

Gently press the drained hash browns between paper towels to dry them.

In a 9-inch pie plate, toss the hash browns with the melted butter. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes or til golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. Pour the egg mixture over the crust.

Lower the oven temperature to 350° and bake for about 30 minutes or til the quiche is light golden brown on top and puffy.

We served the quiche with bacon and toast.

 

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I am a great cook, always looking for recipes and food tips to share. I am also a pit bull rescuer and advocate.

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