Although I enjoy the leftovers from Christmas dinner, I'm ready for a change in the menu or at least a variation. Hash Brown Quiche is a tasty way to enjoy and utilize the surplus of Christmas ham and is versatile enough to be used for a breakfast or supper main dish.
This recipe was a Country Woman magazine prize winner submitted by Jan Peters of Chandler,Minnesota, many years ago. It's a family favorite in my recipe collection and definitely a leftover relief!
Hash Brown Quiche
Ingredients:3 cups frozen loose-pack
shredded hash browns,thawed
1/3 cup butter, melted
1 cup diced fully cooked ham
1 cup (4 ounces) shredded
cheddar cheese
1/2 cup shredded jalapeno cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Press hash browns between paper towel to remove excess moisture.
Press into the bottom and up the sides of an ungreased 9-in. pie plate.
Drizzle with butter. Bake at 425 degrees for 25 minutes.
Combine the ham,cheeses and green pepper; spoon over crust.
In a small bowl, beat eggs,milk,salt and pepper. Pour over all.
Reduce heat to 350 degrees' bake for 25-30 minutes or until a knife
inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.
Yield: 6 servings
Time Saving Tip: Make the hash brown crust and chop the ham,
cheese and peppers the night before.
