Breakfast Quiche

Makes 8 servings

Jeni Sandor

ingredients

3 cups frozen hashbrowns, thawed and squeezed dry.
1/4 cup grated Parmesan cheese
2 Tbls butter melted, divided
1 tsp mixed dry herbs (thyme, onion powder, rosemary and/or paprika, italian season)
1/2 tsp salt, divided
4 eggs
1 1/2 cup half and half
1 Tbls all purpose flour
1/4 tsp pepper
1 cup shredded Gruyere or Swiss cheese (can also use Mozz, or Colby Jack)
4 oz cooked ham, sausage or bacon chopped

1
Heat oven to 425°. Spray 9-inch quiche pan or deep dish pie pan with cooking spray. Combine potatos, Parmesan cheese, 1 Tbls butter, dried herbs and 1/4 tsp of salt in medium bowl. Press into bottom and up sides of pan. Bake 20 min or until set. Cool 10 mins. Reduce oven temp to 350°.
2
Meanwhile, whisk eggs, half and half, flour, remaining 1 Tbls butter, remaining salt and pepper in medium bowl. Sprinkle shredded cheese and meat over crust; pour in egg mixture. Bake at 350° for 30-40 mins or until puffed and golden brown and a knife inserted in center comes out clean (center will be slightly soft). Cool 10 mins before slicing.

Source: Jeni Sandor