This is a super recipe…especially if you aren’t a big quiche fan! There is no soggy pie crust you are asked to palate for breakfast, but instead has a wonderfully yummy HASHBROWN crust…how simple, how brilliant. :-)
Crispy Potato Quiche
1 – 24oz. package shredded hashbrowns, thawed
1/4 cup melted butter
2 cups shredded cheese (originally it calls for half pepper jack/half swiss. We like a half swiss/half colby (or cheddar) type combo)
1 cup diced ham OR 4 slices cooked & crumbled bacon
1/2 cup milk
1/4 t. seasoning salt
Press thawed hashbrowns between paper towels (or actual towels!) to remove the water from them. (The drier they are the better). Fit them into a well greased 10″ pie plate forming a solid crust. Brush top edge with melted butter, covering top edge as well. Bake at 425 degrees for 25-30 minutes. Remove from oven. Sprinkle with meat and cheese. Beat together milk, egg, and salt. Pour over meat/cheese. Bake 350 degrees for 30-40 minutes or until a toothpick comes out clean when middle of pie is pierced.
Our favorite version is using bacon, adding green onion, and sometimes a few sliced tomatoes on top.