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.