Crispy Hash Brown Quiche
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 (32-oz) pkg frozen shredded hash browns, thawed
- 4 green onions, chopped
- ⅓ cup butter, melted
- 1 (16-oz) pkg diced ham, drained
- 1 (6-oz) pkg shredded Swiss cheese
- 7 large eggs
- 1 cup half and half
Instructions
- Preheat oven to 425°F. Squeeze hash browns dry between layers of paper towels. Toss together hash browns, onions, and melted butter. Press into bottom and up sides of a lightly greased 9-inch round springform pan.
- Bake 40 to 45 minutes or until deep golden brown and crisp. Reduce oven temperature to 350°F.
- Sprinkle ham and cheese over baked hash brown crust.
- Whisk together eggs and half-and-half in a large bowl. Season lightly with salt and pepper, if desired. Pour mixture over cheese, and place springform pan on a rimmed baking sheet.
- Bake 35 to 40 minutes longer or until egg mixture is set in center. Let stand 10 minutes; remove outer ring from pan, and slice quiche to serve.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
415
|
415
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 24 | 24 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 937 | 937 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 2 | 2 |
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