I love having breakfast for dinner and this Hashbrown Quiche is one recipe I make quite often. It comes from The Essential Mormon Cookbook by Julie Badger Jensen. This book has a lot of down home type recipes.
Now, the way this turns out all depends on the type of hash browns you can find at your grocery store. There is a uncooked shredded hash brown that you can find in box. I have been having a hard time finding these lately. When I can find them I have seen them in the Western Family brand (has 8 in a box) or the Ore-Ida brand (has 9 in a box). However, all I have been able to see at the store recently is those seasoned hash brown patties that already have a brown color to them. They look like the hash brown patties that you get at McDonald’s.
I prefer the uncooked shredded patties. They allow the egg mixture to seep into them so you get the egg and hash browns intermingled with each other. The McDonald type hash browns don’t allow the egg to mix with them and remain at the bottom like a tender potato crust.
Either way it tastes delightful. I have also made this with both cream and skim milk. The cream definitely gives you that rich quiche flavor. It is still good with milk, just not as rich. You can even do half cream and half milk. I usually just go with the skim milk for less calories.
- 8 shredded frozen hash brown patties
- ½ cup butter, melted (if using the patties that are more like what you find at McDonalds, you can reduce this to ¼ cup butter)
- 1 cup cubed precooked ham
- 1 cup shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 8 eggs
- 2 cups milk or cream
- ½ teaspoon salt
- Place hash brown patties in a greased 9x13 inch pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 for 20 minutes. Remove from oven. (at this point I us a fork and press the potatoes so that there at no gaps and the potatoes cover the bottom of the pan completely)
- Sprinkle potatoes with ham and cheese. In a large bowl beat eggs. Add milk or cream and salt. Pour mixture over cheeses and ham. Bake at 350 for about 30 minutes ( I think it’s about 40 in my oven, just until a knife comes out clean) Serves 8.