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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Hash browns form the crust for this colorful quiche that's chock-full of ham, cheese, green pepper and mushrooms. It's a family favorite, relates Ella Woroniuk of Canora, Saskatchewan. Ingredients:
4 cups frozen shredded hash brown potatoes |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons butter, divided |
1 medium onion, chopped |
1/2 cup chopped green pepper |
1/2 cup chopped fresh mushrooms |
2 teaspoons king arthur unbleached all-purpose flour |
3/4 cup diced fully cooked ham |
3 eggs, beaten |
1/2 cup milk |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large skillet, saute the hash browns, salt and pepper in 2 tablespoons butter until golden brown. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In the same skillet, saute the onion, green pepper and mushrooms in remaining butter. Remove from the heat; sprinkle with flour. Stir in the ham, eggs and milk. Pour into hash brown crust.
3. Bake at 350° for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
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