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Hash Brown Quiche is one of my favorite recipes to make on a special occasion or just for a Sunday brunch. This is the alternative recipe which I made for dinner one night in order to use up those Easter leftovers. I used leftover cheesy hash brown casserole and ham. It was absolutely delish! (The link to the original Hash Brown Quiche recipe is posted at the bottom of this page.)
Momma Goodlander’s Easter Leftover Hash Brown Quiche RECIPE:
4-6 cups of leftover Cheesy Hash Brown Casserole
1/4 cup melted butter (optional, helps hash browns crisp up and add moisture)
2 tablespoons of butter or olive oil
2-3 cups diced leftover Ham
2 cups shredded cheese (chedder, colby jack, or spice it up with pepper jack)
1 medium onion (dice, sauteed)
1 small green pepper (diced, sauted)
1 cup milk (or half n half if you like rich and creamy, I used 1/3 cup half n half and 2/3 cup milk)
salt & pepper to taste
Dice and sautee onions and green peppers in butter or olive oil until lightly browned.
Start by pressing the leftover Cheesy hash browns into a 9×13 baking dish or cake pan. Pour the melted butter evenly over the hash browns. Bake in hot 425 degree F oven for 15 minutes or until the hash browns start to crisp up and brown.
While the hash browns are in the oven, dice up the ham. In a meduim bowl, mix the ham and shredded cheese with the peppers & onions. Then in a separate bowl or large measuring cup, add milk (half & half), eggs, salt, and pepper. Beat with a whisp until fluffy. When hash brown crust is ready, spread the ham and cheese mixture on the bottom, then cover by pouring egg mixture evenly on top.
Reduce oven temperature to 350 degrees F and bake for 20-25 minutes. Eggs should be puffed and golden brown. Check for doneness by inserting a butter knife into center of quiche, eggs should be firm and not runny.
Cut into squares, serve with leftover dinner rolls, and ENJOY!
Here is the original recipe on http://www.allrecipes.com: