Hashbrown Quiche

This is the hashbrown quiche that I made for Christmas breakfast- it comes from my friend Amanda.

• 3 c frozen hashbrowns, thawed and drained
• 4 T butter, melted
• 3 large eggs, beaten
• 1 c half n half
• 3/4 c diced ham
• 1/2 c sliced green onions
• 1 c shredded cheddar
• salt & freshly ground black pepper

Preheat oven to 450 degrees. Press the drained hashbrowns between paper towels to dry them as much as possible. In a 9 inch pie plate, toss the hashbrowns with the butter and press them into the bottom and along the sides to form a crust. Bake for 20-25 minutes until golden brown and starting to crisp. Meanwhile, in a large mixing bowl, combine remaining ingredients. When the hashbrown crust is ready, pour mixture over crust. Return to oven and reduce to 350 degrees. Bake for 30 minutes until the quiche is light golden brown on top and puffed.

I did not have half n half but I had heavy cream so I mixed some heavy cream and milk and used that instead and it worked just fine. I also added some diced cooked bacon to the top of the egg mixture before baking it. (I left one area without bacon for a visitor who doesn't like bacon.) It came out amazing. You can easily substitute ingredients (meats, cheeses, veggies etc) and this would still come out great.

I would say this serves 4-6. Next time I will double the recipe for my group of 8 that was here for Christmas.