~ HASHBROWN QUICHE ~
MEGAN (HOLT) WELCH
3 CUPS HASHBROWNS, THAWED ~ I USE SOUTHERN HASHBROWNS.
1/3 CUP MARGARIN, MELTED
1 CUP COOKED HAM, DICED
1 CUP SHREDDED CHEDDAR CHEESE
¼ CUP GREEN PEPPER DICED ~ I DON’T USE THIS.
2 EGGS ~ ½ CUP MILK ~ ½ TSP SALT ~ ¼ TSP PEPPER
PRESS HASHBROWNS INTO THE BOTTOM AND UP THE SIDES OF AN UNGREASED 9” PIE PAN; DRIZZLE WITH MARGARINE. BAKE, UNCOVERED AT 425 FOR 25 MINUTES. STIR TOGETHER HAM, CHEESE AND GREEN PEPPER; SPOON OVER HASHBROWNS. BEAT EGGS MILK, SALT AND PEPPER TOGETHER; POUR OVER TOP. REDUCE HEAT TO 350 AND BAKE AND ADDITIONAL 25 TO 30 MINUTES OR UNTIL EGGS ARE SET. ALLOW TO STAND 10 MINUTES BEFORE SLICING. MAKES 6-8 SERVINGS.
No comments:
Post a Comment