I don't usually make many Paula Deen recipes but over the weekend I made two. This quiche made with a hash brown crust was a big hit with my friends. I'll definitely make it again for breakfast or brunch. I followed the recipe exactly as written with one exception. I used one whole bag of refrigerated shredded potatoes (Simply Potatoes) instead of frozen. This was recommended by some reviewers on the food network website. I like my potatoes to be a little darker so I put it under the broiler in addition to the recommended cooking time. It turned out perfectly.
Hash Brown Quiche
3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
1. Preheat oven to 450 degrees F.
2. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
3. Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
4. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top.