TGIF readers and Happy June!!
Hope you've all had delightful weeks! Mine has been great--a few weeks ago I had hit kind of a teaching low. Fortunately, Memorial Day weekend last week (aka a few days off) rejuvenated and left me ready to tackle the next two weeks before summer vacation! I have pictures and such to share from the holiday as well as some other recent festivities, but I'm just going to have to sit down and do a huge life catch up post in the next few weeks to cover all that. If you need a picture preview, stop by the Sundresses and Smiles Facebook page,
here!
Today, though, I thought I'd share a little recipe I've been dangling at you for a while (mentioned
here and
here). It is none other than
Paula Deen's Hash Brown Quiche. This quiche is one of my go-to's. I make it for my family every year on Christmas morning and find a few excuses throughout the rest of the year to make it as well. Bryce and I even made it together on one of our first dates (yes, I know a way to a man's heart...).
What's even better is: it's super easy, always a crowd pleaser, and something you could change up according to your mood.
The last time I made it was for an Easter brunch Bryce and I had for my family on Good Friday.
the spread
That day I doubled the recipe and for the first time tried cooking it in a casserole dish. All other times before I have simply cooked it in a pie dish. For the purposes of this post, I will post the original recipe (aka not doubled!). If you would like a casserole sized portion, like in the picture above, simply double the recipe!
Ingredients
3 cups shredded, frozen hashbrowns (thawed and drained)
4 tbs (1/2) stick butter, melted
3 large eggs, beaten
1 cup half and half
3/4 cup diced, cooked ham
(I either buy a ham steak and cut it up or just get chopped
ham from the salad bar)
1/2 cup diced green onions
1 cup shredded cheddar
salt and freshly ground black pepper
Directions
1. Preheat oven to 450F
2. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-in pie plate, toss the hashed browns with melted butter into the plate. Press them into the bottom and up the sides to make a crust.
3. Bake 20-25 min until golden brown and starting to crisp.
4. Meanwhile, in a large mixing bowl combine the remaining ingredients. (I have found over time, that it is better to not add the onions yet--rather I sprinkle them on the top at the end, this way they do not get soggy in the egg mixture.)
5. When the hash brown crust is ready, pour the egg mixture over it. (This is when I sprinkle the onions on top.) Return to the oven.
6. Lower the temperature to 350F
7. Bake for about 30 minutes until the quiche is light golden brown on top and puffed.
like this!
8. Enjoy!
my more stuffed plate...
funny story--I initially forgot to add extra time to the cooking due to doubling the recipe, thus while the eggs are runny in this pic! don't worry though, we put it right back in the oven and it still came out deliciously!
Are you ready to run to the store and get all the ingredients to make quiche this weekend? I might have to!
Any fun weekend plans? I've got another busy one--a meeting today after school, a friend's birthday celebration tonight, and my cousin's high school graduation party tomorrow! Sunday calls for some relaxing by the pool, grading, and more job search work!
Have a good one!
