Categories: Egg Dishes

Ingredients

• 1 (20 oz.) pkg. shredded hash-browned potatoes
• thawed id using frozen, patted dry
• 1/4 cup butter, melted
• salt and ground black pepper
• 1 Tbsp. olive oil
• 1 small to medium onion, finely diced
• 1 red bell pepper, finely diced
• 1 cup sliced mushrooms, optional
• 12 eggs
• 3/4 cup half-and-half
• 8 oz. grated smoked cheddar cheese and/or gruyere cheese
• 4 green onions, finely diced

Directions

1. Heat oven to 375 degrees.
2. In a medium bowl, combine potatoes and melted butter; mix well. Season with salt and pepper. Press mixture into the bottom and up the sided of 2 (9-inch) pie plates.
3. Bake 25 minutes or until golden brown.
4. Meanwhile, prepare the filling.
5. Heat oil in large skillet over medium-high heat. Add onion and red bell pepper and sauté until onion is translucent, then add the mushrooms (if using) and continue sautéing until vegetables are tender.
6. Divide and spoon mixture over potatoes in pie dishes.
7. In a large bowl, whisk together the eggs, half-and-half and cheese. Season with salt and pepper. Divide and pour egg mixture over vegetable mixtures. Sprinkle with green onions. Bake until set in center, about 25 to 30 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.
8. To make ahead; Refrigerate the cooked and cooled quiche, tightly covered, up to 3 days.
9. To reheat quiche, cover with foil and place in a 325 degree oven until warmed through, about 15 minutes.
10. To heat from frozen; Remove wrap and let stand at room temperature for 30 minutes, then bake at 350 degrees until heated through, about 20 minutes.

11. Variation: For meat-eater’s dish, add 1 1/4 cups diced ham; cooked, crumbled bacon, or sausage.

Email to a friend | Print this recipe | Back